Recent trends in Food Engg includes,
Development of compostable and active food packaging (including anti microbial)
Engineering solutions for reducing the adverse health impact of deep fried products
Mass transfer and biochemical reaction networks under ultra high pressures (500 - 6000 bar)
Transport phenomena in food process engineering in relation to the interaction between process conditions and product safety/structure/quality
In general its up-to your interest and the funding for research work.
All the best!
I will suggest few area of research
Use of Radio Frequency Identification (RFID) and RF Telemetry systems in real-time monitoring of Batch and Continuous Flow Thermal Processes
Use of NMR techniques to study the microstructural changes within food systems during freezing and storage
Development of biodegradable packaging films with the use of nanotechnology
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