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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.
Traditional food and bioprocessing technologies are facing
challenges due to high expectation from the consumers and producers
for better quality and safety, higher process efficiency, and
products with novel properties or functionalities. For this reason,
in the last few years new forms of physical energies have been
explored to propose alternatives to traditional processing
technologies. Acoustic energy has the potential to replace or
partially substitute conventional processes, and at the same time
offer unique opportunities in the characterization of foods and
biomaterials. This book is a resource for experts and newcomers in
the field of power ultrasound, gives insights into the physical
principles of this technology, details the latest advancements, and
links them to current and potential applications in the food and
bioprocessing related industries.
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.
Traditional food and bioprocessing technologies are facing
challenges due to high expectation from the consumers and producers
for better quality and safety, higher process efficiency, and
products with novel properties or functionalities. For this reason,
in the last few years new forms of physical energies have been
explored to propose alternatives to traditional processing
technologies. Acoustic energy has the potential to replace or
partially substitute conventional processes, and at the same time
offer unique opportunities in the characterization of foods and
biomaterials. This book is a resource for experts and newcomers in
the field of power ultrasound, gives insights into the physical
principles of this technology, details the latest advancements, and
links them to current and potential applications in the food and
bioprocessing related industries.
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