Food Process Engineer
Food process engineers (FPEs) research and develop new and existing products and processes. They also design processing, handling, and packaging equipment. When they are hired as project engineers, they supervise the design, construction, installation, and start-up of processes. As plant engineers they keep factories running smoothly. Some FPEs manage or supervise other workers, work in technical sales and service, act as specialized consultants, and market products.
Food process engineers work in food, chemical, biochemical, and pharmaceutical industries. Some work in government or educational institutions. FPEs work with processors, equipment suppliers, design and consulting firms, and ingredient suppliers.
Typically, engineers are curious about how things work. They enjoy solving problems. To be successful as a food process engineer, you must like math and science, especially chemistry and biology. The four-year FPE program includes calculus, chemistry, biology, physics, engineering science and design classes, and a sprinkling of liberal arts electives. You can earn a dual degree in biochemistry and food process engineering in five years.
In high school, take as many math and science classes as possible. Take a computer class, if one is available.
-- Martin Okos, Purdue University
