masters, and doctoral degrees in food engineering. However, due to the unique character of food engineering, its training is more often offered as a branch of broader programs on food science, food technology, biotechnology, or agricultural and chemical engineering. In other cases, institutions offer food engineering education through concentrations, specializations, or minors. Food engineering candidates receive multidisciplinary training in areas like mathematics, chemistry, biochemistry, physics, microbiology, nutrition, and law. Food engineering is still growing and developing as a field of study, and academic curricula continue to evolve. Future food engineering programs are subject to change due to the current challenges in the food industry, including bio-economics, food security, population growth, food safety, changing eating behavior, globalization, climate change, energy cost and change in value chain, fossil fuel prices, and sustainability. To address these challenges, which require the development of new products, services, and processes, academic programs are incorporating innovative and practical forms of training. For example, innovation laboratories, research programs, and projects with food companies and equipment manufacturers are being adopted by some universities. In addition, food engineering competitions and competitions from other scientific disciplines are appearing. With the growing demand for safe, sustainable, and healthy food, and for environmentally friendly processes and packaging, there is a large job market for food engineering prospective employees. Food engineers are typically employed by the food industry, academia, government agencies, research centers, consulting firms, pharmaceutical companies, healthcare firms, and entrepreneurial projects. Job descriptions include but are not limited to food engineer, food microbiologist, bioengineering/biotechnology, nutrition, traceability, food safety and quality management. Challenges Sustainability Food engineering has negative impacts on the environment such as the emission of large quantities of waste and the pollution of water and air, which must be addressed by food engineers in the future development of food production and processing operations. Scientists and engineers are experimenting in different ways to create improved processes that reduce pollution, but these must continue to be improved in order to achieve a sustainable food supply chain. Food engineers must reevaluate current practices and technologies to focus on increasing productivity and efficiency while reducing the consumption of water and energy, and decreasing the amount of waste produced. Population growth Even though food supply expands yearly, there has also been an increase in the number of hungry people. The world population is expected to reach 9-10 billion people by 2050 and the problem of malnutrition remains