Food Processing Engineering is a multidisciplinary field that applies principles of chemical, mechanical, and agricultural engineering to the large-scale transformation of raw agricultural materials into safe, palatable, and shelf-stable food products. This applied science focuses on the design, development, operation, and optimization of the machinery, systems, and processes involved in food manufacturing, including crucial operations like heat transfer for pasteurization, fluid mechanics for pumping, mass transfer for drying, and process control for automation. The ultimate goal is to ensure food quality, safety, and efficiency from the initial raw ingredient to the final packaged good.