Food Engineering: Integrated Approaches

This book presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. Emerging technologies and biotechnology are introduced, and the book discusses predictive microbiology, packing materials for foods, and biodegradable films. This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering and food science and technology, who will find a selection of topics ranging from applications of transport phenomena in food systems to practical implications at industrial levels. Professionals working in food engineering and food science and technology research centers and industries may also find this book useful.

Gustavo F. Gutierrez-Lopez is Professor of Food Engineering, National School of Biological Sciences, Instituto Politecnico Nacional, MexicoGustavo V. Barbosa-Canovas is Professor of Food Engineering, Center for Nonthermal Processing of Food at Washington State University, Pullman, Washington, USAJorge Welti-Chanes is Professor of Food Engineering, Department of Chemical and Food Engineering, Universidad de las Americas, Puebla, MexicoEfren Parada-Arias is Professor of Food Engineering, National School of Biological Sciences and Secretary General, Instituto Politecnico Nacional, Mexico