Use of engineering in food production

The article is devoted to the analysis of international experience in the application of engineering in industrial practice, its purpose and effectiveness in the growing engineering, technological, environmental and economic space of the agricultural complex, as well as food production. Practice shows that the features of engineering in the food industry predictably stimulate production, the quality of the final product grows similarly to the demand for it, raw materials are used rationally, the level of environmental friendliness increases, which leads the production to the level of international standards aimed at preserving and economical costs of the raw material base, improving the ecological state through the use of the latest technologies in the physical, chemical and biological fields with the involvement of modern digital tools. The rating of food production, consumer confidence in modern food products, the role of industries engaged in the processing of agricultural waste are increasing, which is demonstrated by the example of biohydrogen production with dark fermentation. Attention is paid to substitutes for animal products with those that use raw materials of plant origin. All engineering activities contribute to the transition of food production to a new technological level, as required by time and a growing society.