This book focuses on ensuring the highest standards of food quality and safety by bridging the gap between food science and food engineering. It integrates scientific principles with practical engineering solutions to provide a holistic approach to food quality assurance. Beginning with a foundational understanding of food quality assurance, it goes on to explore the key principles that drive this critical field. It examines in detail the essential principles of engineering and their application in designing and maintaining robust food safety systems. Through detailed discussions, it covers risk assessment and management strategies, highlighting the role of engineering controls in preventing contamination and ensuring product safety. The technical engineering insights offered make it ideal for industry professionals seeking to advance their understanding of how to ensure food quality standards through practical solutions