Advances in Food Process Engineering Research and Applications

Food Process Engineering Research and Innovation in a Fast-Changing World.- Food Process Engineering Research and Innovation in a Fast-Changing World: Paradigms/Case Studies.- Part I. Food Materials Science and Food Properties.- Advances in Nanotechnology as Applied to Food Systems.- Relaxations, Glass Transition and Engineering Properties of Food Solids.- Molecular-Based Modeling and Simulation Studies of Water-Water and Water-Macromolecule Interactions in Food and Their Effects in Food Dehydration.- Rheological and Structural Characteristics of Nanometer-scale Food Protein Particle Dispersions and Gels.- Transport Properties in Food Process Design.- Part II. Advances in Food Process Technology.- Applying Advances in Food Process Engineering in a Changing World: The Industry Perspective.- Recent Developments in Drying Technologies for Foods.- Batch Coffee Roasting; Roasting Energy Use; Reducing that Use.- Advances and Challenges in Thermal Processing with Flexible Packages.- Current Knowledge in Hygienic Design: Can We Minimize Fouling and Speed Cleaning?.- Encapsulation Systems in the Food Industry.- Aroma Encapsulation in Powder by Spray Drying, Fluid Bed Agglomeration and Coating.- Advancements in Microbial Polysaccharides Research for Frozen Foods and Microencapsulation of Probiotics.- Food Allergens and Processing: A Review of Recent Results.- Part III. Novel Food Processes.- Emerging Technologies for Targeted Food Processing.- Nonthermal Technologies to Extend the Shelf Life of Fresh-cut Fruits and Vegetables.- Enhancing Extraction from Solid Foods and Biosuspensions by Electrical Pulsed Energy (Pulsed Energy Field, Ohmic Heating, and High Voltage Electrical Discharge).- Food Structure Engineering for Nutrition, Health, and Wellness.- Transfer of Water and Volatiles at Interfaces: Applications to Complex Food Systems.- Part IV. Modeling and Control of Food Processes.- Modeling Process, Quality and Safety: Frameworks and Challenges.- Mathematical Modeling of

Stavros Yanniotis, Professor of Food Engineering at the Food Science & Technology Department, Agricultural University of Athens. He holds a Ph.D. and M.Sc. in Food Engineering from the Department of Food Engineering, University of Massachusetts and B.Sc. in Agricultural Engineering from the Agricultural University of Athens. He has been a faculty member of the Agricultural University of Athens since 1983 and Honorary Professor of the Czech University of Life Sciences in Prague since 2011. His research deals with the design and development of novel methods and systems for food processing and preservation with emphasis on heat and mass transfer, computer simulation, diffusion of water and various solutes in foods, functional foods, water activity and viscosity of foods as well as energy and water conservation in food processing.

Petros S. Taoukis, Diploma Chemical Engineer, National Technical University of Athens (NTUA) M.Sc., Ph.D. University of Minnesota, USA. Professor at the Laboratory of Food Chemistry and Technology, School of Chemical Engineering, NTUA. Scientific leader for NTUA in several European research projects. His research in food chemistry, kinetic modeling of food deterioration during and post processing, quality and shelf life predictive modeling, predictive microbiology, enzyme technology , high pressure processing, osmotic processing, intelligent packaging, and chill chain management is well cited.

Nikolaos G. Stoforos, a Chemical Engineer (National Technical University of Athens, 1978), is an Associate Professor in Food Preservation at the Department of Food Science and Technology, of Agricultural University of Athens, Greece. He holds a Ph.D. in Engineering (1988) and a Master of Science in Food Science (1984) from the Department of Biological and Agricultural Engineering, and the Department of Food Science and Technology at University of California, Davis, USA, respectively. Before his current position, he worked at the National Food