Overview

Biochemical engineering, also known as bioprocess engineering, is 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 (such as fermentation) or organic molecules (often enzymes) and has various applications in areas of interest such as biofuels, food, pharmaceuticals, biotechnology, and water treatment processes.
Biochemical engineers primarily focus on designing systems that will improve the production, processing, packaging, storage, and distribution of food.
There are three levels of food processing: primary, secondary, and tertiary. Primary food processing involves turning agricultural products into other products that can be turned into food, secondary food processing is the making of food from readily available ingredients, and tertiary food processing is commercial production of ready-to eat or heat-and-serve foods. Drying, pickling.
Responsibilities for this career path include designing and performing experiments, optimizing processes, consulting with groups to develop new technologies, and preparing project plans for equipment and facilities.