More than 50 years have passed since food engineering, that is a disciplinary field of chemical engineering, was recognized as an academic area. Peculiar issues, due to food peculiarity, often challenge food engineers, they arose from food complexity, diversity and uncertainty. Pioneers in food engineering were thinking that this discipline had a lot of potential to generate a novel paradigm on chemical engineering. The aim of this symposium is to learn and share knowledge in novel technology and research on food and engineering, and to explore an opportunity of food engineering that gives new idea to chemical engineering.