ISSN: 2044-9038 (Print) 2044-9046 (Electronic)

Clinical Practice

Biochemical Engineering Peer-review Journals

Biochemical engineering, also referred to as bioprocess engineering, may be a field of study with roots stemming from chemical engineering and biological engineering. It mainly deals with the design , construction, and advancement of unit processes that involve biological organisms or organic molecules and has various applications in areas of interest like biofuels, food, pharmaceuticals, biotechnology, and water treatment processes. The role of a biochemical engineer is to require findings developed by biologists and chemists during a laboratory and translate that to a large-scale manufacturing process. Biochemical engineers primarily specialise in designing systems which will improve the assembly , processing, packaging, storage, and distribution of food. Some commonly processed foods include wheat, fruits, and milk which undergo processes like milling, dehydration, and pasteurization so as to become products which will be sold. There are three levels of food processing: primary, secondary, and tertiary. Primary food processing involves turning agricultural products into other products which will be became food, secondary food processing is that the making of food from readily available ingredients, and tertiary food processing is commercial production of ready-to eat or heat-and-serve foods. Biochemical engineers also work to enhance the nutritional value of food products, like in golden rice, which was developed to stop vitamin A deficiency in certain areas where this was an issue    

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