This book is based on some of the invited presentations at the XIII Ibero American Congress on Food Engineering (CIBIA XIII) which was held in Medellin, Colombia, in March 2022 under the leadership of Professor Oscar A. Vega-Castro. Invited presentations were delivered by renowned food engineers worldwide and covered the latest on classic and novel topics driving food process engineering. The selected topics are centered on how food process engineering is addressing new challenges related to various topics of relevance to the food engineering community and beyond. It is relevant to mention that other topics from distinguished colleagues that even though did not attend were added to contribute to the quality of the overall book as well as to expand its thoroughness. It is worth to mention that all the chapters were rigorously peer reviewed as well as copyedited by a professional copyeditor, in other words, this book are not proceedings This book will be includedin the Springer FoodEngineering Book Series with more than 70 titles, the largest food engineering series worldwide.
As mentioned before "Selected Topics in Food Process Engineering" is a very appealingblend of the novel approaches to manufacture the foods of the future as well as update classic topics truly relevant to the profession. This integration of what is new to what is known resulted in quite a unique blend of state-of-the art topics either on classic topics or novel ones. Some of the topics included in this book follows,
- Food engineering contributions to health, environment, and wellness
- The role of food engineering during pandemics
- Modeling of selected food processes
- Clean technologies for the processing and preservation of foods
- Alternative thermal and nonthermal processes
- Nanotechnology in food processing
- Starch digestion
- Extraction processes in the food industry
- Food factory of the future
- 3D Food Printing
This text serves as an inspirational tool for future research in food engineering and beyond as it promotes the well-being of the population in terms of adequate food supply by bridging engineering knowledge, the food chain and the fourth industrial revolution. The Editors are confident this book will be a valuable addition to the body of knowledge in food engineering and allied sciences.
