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

Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools

This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years.

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 process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing