This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last I

The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical

Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical

This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used

Ten years after the publication of the first edition of Fundamentals of Food Process Engineering, there have been significant changes in both food science educa