Computer-aided engineering (CAE) can benefit food product, process and equipment design by enabling mechanistic understanding and speeding up optimization. This article provides a comprehensive big picture of CAE in terms of its conceptual frameworks, challenges, developments under way, and achievements so far. While not intended to be a comprehensive review of all models, the article focuses on mechanistic (physics-based as opposed to data-driven) models that apply to the transformations inside the solid food itself (as opposed to its processing environment) that could perhaps also be captured by the term "product engineering." This article also leans on the practical aspects of implementation of CAE in a food product context by focusing on approaches and workarounds possible today. Framework discussions go beyond product modeling to its quality and safety modeling. While generic software tools have become more powerful and easy to use, in order to use them for food applications, one needs a framework for modeling various food process, quality and safety that provides an appropriate mathematical description of the reality. Challenges in implementing the frameworks and the workarounds are presented. The goal here is to help widen acceptance of the CAE approach in both research and education in the food sector, helping it reap the benefits of CAE like other sectors. (C) 2015 Elsevier Ltd. All rights reserved.