Advances in Food Process Engineering

Advances in Food Process Engineering

Author : Stavros Yanniotis

Publisher : Springer Science

Published date : 2018-07-04

Category : Textbook

*Available in PDF

32 34 819
Chapters Downloads Pages

About the Book

Advances in Food Process Engineering

This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design, and economics, modeling food safety and quality, and innovation management.

About the Author

Stavros Yanniotis
a few words

Stavros Yanniotis

Stavros Yanniotis: Professor of Food Engineering at the Food Science and Technology Department, Agricultural University of Athens. He holds a Ph.D. and M.Sc. in Food Engineering from the Department of Food Engineering, University of Massachusetts and B.Sc. in Agricultural Engineering from the Agricultural University of Athens. He has been a faculty member of the Agricultural University of Athens since 1983 and an Honorary Professor of the Czech University of Life Sciences in Prague since 2011. His research deals with the design and development of novel methods and systems for food processing and preservation with an emphasis on heat and mass transfer, computer simulation, diffusion of water and various solutes in foods, functional foods, water activity and viscosity of foods as well as energy and water conservation in food processing.

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