Chemical Engineering in the food-manufacturing field is huge on several levels.

Chemicals are the premier method of cleaning food processing equipment to date, so much in fact that companies have created chemical trees so workers can quickly determine which chemicals would be best for each situation that workers would encounter within the plant.
(http://www.foodqualitynews.com/Product-Categories/Plant-Safety-Equipment/New-guide-to-help-food-processors-clean-up)

Chemical engineering is also critical in the creation of foods, so that they remain convenient and tasteful while reducing costs for the company.

As the industry continues to develop and demand for better quality food that can retain the same level of convenience for the consumer rises, companies are seeking non-heat methods of achieving "microbial and enzymatic inactivation," one of which is a tasteless chemical that would theoretically harm the bacteria while leaving the food untouched.
(http://findarticles.com/p/articles/mi_qa5350/is_200303/ai_n21327362/pg_1?tag=artBody;col1)

The presence of chemical engineering within the food industry can seen from every step of production and provides the chemical engineers of today and tomorrow employed.


So I think this is long enough, three big topics with and intro and conclusion, Felice you said it just had to be a paragraph and the links you gave me were... unhelpful.