Selected Topics in Food Process Engineering
This text is based on the invited presentations at the XIII Ibero-American Congress of Food Engineering (CIBIA XIII) which was held in Medellín, Colombia, in March 2022. 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 technical, social, economic and environmental realities.Selected Topics in Food Process Engineering covers important ground in current and future food processing, including:Food engineering contributions to health, environment and quality of lifeThe role of food engineering during pandemicsModeling of food processesClean technologies for the processing and preservation of foodsAlternative thermal and nonthermal processes, challenges and opportunities to the food industryAdvancesin the characterization of food propertiesNanotechnology in food processingStarch digestionExtraction processes in the food industryFood factory of the future 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.
| ISBN: | 9783031624148 |
|---|---|
| Sprache: | Englisch |
| Seitenzahl: | 665 |
| Produktart: | Gebunden |
| Herausgeber: | Barbosa-Cánovas, Gustavo V. Del Pilar Buera, Maria Granda-Restrepo, Diana M. Gutiérrez-López, Gustavo F. Pinzón-Fandiño, Magda I. Simpson, Ricardo Vega-Castro, Oscar A. Villa, Cristian Camilo |
| Verlag: | Springer International Publishing |
| Veröffentlicht: | 27.02.2025 |
| Schlagworte: | Circular Economy Extraction Process Food Nanotechnology Food Processing Sustainability Food Properties Starch Digestion Thermal Treatments |
Oscar Alfonso Vega Castro is a professor at the University of Antioquia-Campus Carmen de Viboral. He holds degrees in Agricultural Engineering from National University, an MSc in Food Technology, and a PhD in Engineering. His areas of expertise include unit operations and experiment design. Coordinator of the BIOALI research group. At the international level, he is a member of the academic committee of the SoFe (Society of Food Engineering), of the SIBIA (Ibero-American Society of Food Engineering), and of the IAEF (International Association of Engineers and Foods). He has published around 40 scientific articles in indexed journals and participated in around 45 international conferences. He was recently president of CIBIA XIII, the Ibero-American Congress of Food Engineering, held in Medellín. In 2014, he was the best professor at the University of Antioquia.