食品工程（Food Engineering），是一种结合生物工程、化学工程、机械工程、电机工程、工业工程等学门，用以生产食品的综合性工程技术。

食品工程的范围包括经典单元操作在食品加工中的应用，食品中液态或固态食品流动、运输的流体力学、储存方面的研究进展，食品加热、冷却或冷冻的热力学，食品传质过程，食品工程中的化学和生物化学方面的问题以及动力学分析的应用，脱水、热加工、非热加工、挤出、液态食品的浓缩、膜分离和膜在食品加工中的应用，货架期、电子标签与电子标签库存管理，以及可持续食品加工技术，另外还包括包装、清洗和食品卫生。

Food engineering is a multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering, mechanical engineering and chemical engineering principles to food materials. Food engineers provide the technological knowledge transfer essential to the cost-effective production and commercialization of food products and services. Physics, chemistry, and mathematics are fundamental to understanding and engineering products and operations in the food industry.