I. Selected Topics in Food Engineeringn1. The Beginning, Current and Future of Food Engineering: A Perspectiven Dennis Heldman and Daryl Lundn2. Advances in 3D Numerical Simulation of Viscous and Viscoelastic Mixing FlowsnKiran Vyakaranam and Jozef Kokinin3. CFD: An Innovative and Effective Design Tool for the Food IndustrynTomás Norton and Da-Wen Sunn4. Incorporation of Fibers in Foods: A Food Engineering ChallengenMadhuvanti Kale, Dhananjay Pai, Bruce Hamaker, and Osvaldo Campanella n5. Gastric Digestion of Foods: Mathematical Modeling of Flow Field in a Human StomachnSamrendra Singh and R. Paul Singhn6. State of the Art in Immobilized/Encapsulated Cell Technology in Fermentation Processes Viktor A. Nedovic, Verica Manojlovic, Branko Bugarski, and Ronnie Willaertn7. Multi-Factorial Assessment of Microbial Risks in Foods: Merging Engineering, Science and Social DimensionsnValerie Davidson, Juliana Ruzante, and Carlos Daza Donoson8. Development of Eco-Efficiency Indicators to Assess the Environmental Performance of the Canadian Food and Beverage IndustrynMichèle Marcotte, Yves Arcand, Dominique Maxime, and Denyse Landryn9. Food Process EconomicsnGeorge Saravacos and Zacharias Maroulisn10. Systemic Approach to Curriculum Design and DevelopmentnInés Ecima, Maurcio Pardo, and Gloria González-MariñonnII Advances in Food Process Engineeringn11. Innovations in Thermal Treatment of FoodnArthur Teixeiran12. Optimization of Food Thermal Processing: Sterilization Stage and Plant Production SchedulingnRicardo Simpson and Alik Abakarovn13. Recent Advances in Emerging Nonthermal TechnologiesnDaniela Bermúdez-Aguirre and Gustavo Barbosa-Cánovasn14. High-Pressure Induced Effects on Bacterial Spores, Vegetative Microorganisms and EnzymesnDietrich Knorr, Kai Reineke, Alexander Mathys, Volker Heinz, and Roman Buckown15. High Pressure Sterilization of FoodsnHosahalli Ramaswamyn16. Bioseparation of Nutraceuticals Using Supercritical Carbon DioxidenFeral Temelli and Bernhard Seifriedn17. Mass Transfer and Equilibrium Parameters on High-Pressure CO2 Extraction of Plant n Essential OilsnJosé M. del Valle, Juan C. de la Fuente, Edgar Uquiche, Carsten Zetzl, and Gerd BrunnernnIII Water Management in Foodn18. Glass Transitions: Opportunities and ChallengesnYrjö H. Roos and Nattiga Silalain19. Caking of Water-soluble Amorphous and Crystalline Food PowdersnStefan Palzer and Karl Sommern20. Effective Drying Zones and Non-Linear Dynamics in a Laboratory Spray DryernUlises-Ramón Morales-Durán, Liliana Alamilla-Beltrán, Humberto Hernández-Sánchez, Jose-Jorge Chanona-Pérez, Antonio-Ruperto Jiménez-Aparicio, and Gustavo-Fidel Gutiérrez-Lópezn21. Rehydration Modeling of Food Particulates Utilizing Principles of Water Transport in Porous MedianSam Saguy, Oranit Troygot, Alejandro Marabi, and Rony Wallachn22. Responses of Living Organisms to Freezing and Drying: Potential Applications in Food Technology nMaría del Pilar BuerannnIV Food Microstructure n23. Food Microstructures for Health, Wellbeing, and PleasurenJosé Miguel Aguileran24. Fruit Microstructure Evaluation Using Synchrotron X-ray Computed TomographynPieter Verboven, Quang Tri Ho, Els Herremans, Hibru Kelemu Mebatsion, Greet Kerckhofs, Martine Wevers, Peter Cloetens, and Bart Nicolaïn25. Multifractal Characterization of Apple Pore and Ham Fat-Connective Tissue Size Distributions Using Image AnalysisnFernando Mendoza, Nektarios Valous, Adriana Delgado, and Da-Wen SunnnV. Food Packagingn26. New Packaging Materials Based on Renewable Resources: Properties, Applications and ProspectsnStéphane Guilbert, Carole Guillaume, and Nathalie Gontardn27. Edible Coatings to Improve Food Quality and SafetynNoemí Zaritzkyn28. Physical Properties of Edible Gelatin Films Colored with ChlorophyllidenPaulo J.A. Sobral, Rosemary A. Carvalho, and Carmen S. Fávaro-Trindade
The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings with uneven contributions. Papers will be solicited from each plenary speaker plus two or three invited speakers from each topic and the goal is to publish a book that conveys the interdisciplinary spirit of the meeting as well as covers the topics in depth, creating a strong reference work.
The idea is to explore how food engineers have to be prepared in years ahead not only to perform in their normal activities but also to engage in new challenges and opportunities that will make the profession more attractive, responsive, and able to create a larger impact. These challenges and opportunities are within the profession and at interfaces with other areas. A major role of engineers is to incorporate new knowledge into the profession and respond to practical needs. The goal is to explore how food engineers are integrating developments in the basic sciences of physics and chemistry, nutrition, informatics, material sciences, genomics (and other -omics), quality and safety, consumer behavior and gastronomy. Interfaces with the environment, the business sector, regulations and export markets are also important to consider.
-Food engineers must be prepared to perform in their normal activities and to engage in new challenges and opportunities to make the profession more attractive and able to create a larger impact.
-Food engineers integrate developments in physics, chemistry, nutrition, informatics, material sciences, genomics (and other -omics), quality and safety, consumer behavior and gastronomy.
-Interfaces with the environment, the business sector, and regulations and export markets are considered.