Manometry is the measurement of the pressure or tension of gases or liquids. In food science and engineering it supports process monitoring and control wherever pressure is a process variable: fermentation vessels (headspace pressure, CO2 evolution), vacuum packaging and vacuum cooling, retort and autoclave cycles, spray-drying atomisation air, extrusion dies and refrigeration systems. In thermal processing, precise pressure control during retorting is a food-safety critical limit — it prevents container deformation and ensures the scheduled heat delivery — so manometric instruments are calibrated against traceable standards, and pressure records form part of the documented evidence that each batch received its validated process.