andrew murray consulting

Food engineering or food process engineering is the application of the principles of science to the efficient commercial production of safe wholesome food from defined raw materials.  Physics is the scientific basis of food process engineering but thermobacteriology and predictive microbiology are also relevant.

Aspects of chemical and agricultural engineering are important to the food engineer as are food science and the principles of hygienic design and hygienic practices.

Andrew Murray has been running his own consultancy in food process engineering since 1985.   Andrew Murray Consulting  is active within many of the sectors of the food processing industry both in South Africa and in other countries.

Specialist fields include the processing of fruit, vegetable and dairy products particularly where such unit operations as heat exchange, pasteurisation or evaporation take place.  The range of products and operations handled by AMC is, however, wide. Many projects undertaken to date have been for on-farm processors.

Because of strong ties (and proven working relationships) with a number of other consultants and research organisations in related fields such as food science and other areas of engineering, multi-disciplinary projects can and have been undertaken by AMC.