Water Properties in Food, Health, Pharmaceutical and Biological Systems (ePub)

DAVID S. REID, Ph.D., is a professor and chemist in the
Department of Food Science and Technology at the University of
California, Davis, and is President of the Central Committee of the
International Symposium on the Properties of Water (ISOPOW), a
non-profit scientific organization whose activities aim at
progressing the understanding of the properties of water in food
and related biological systems, and the exploitation of this
understanding in improved raw materials, products and processes in
the food and related industries.

TANABOON SAJJAANANTAKUL, Ph.D., is a food chemist and
Head of the Department of Food Science and Technology at Kasetsart
University, Thailand, and is Chair of the ISOPOW Local Organizing
Committee for ISOPOW 10 in Bangkok, Thailand.

PETER LILLFORD, Ph.D., is a physical chemist, formally in
industry, but now working with the Universities of Birmingham and
York in the UK, and as a Consultant to the Food Futures Flagship in
CSIRO, Australia. He is a former President of ISOPOW, and a member
of the Central Committee.

SANGUANSRI CHAROENREIN, Ph.D., is an associate professor
of the Department of Food Science and Technology at Kasetsart
University, Thailand, and is a member of the ISOPOW Local
Organizing Committee for ISOPOW 10. She has over ten years
experience in the food, beverage and sugar industries.

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