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

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

Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption p

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

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