Emerging Technologies for Food Processing

Dr. Da-Wen Sun is internationally recognized for his leadership in food engineering research and education and is a highly respected journal editor. He is the recipient of numerous awards and honors including election to the Royal Irish Academy in 2010, selection as a Member of Academia Europaea (The Academy of Europe) in 2011, induction as a Fellow of International Academy of Food Science and Technology in 2012, recipient of the International Association for Food Protection (IAFP) Freezing Research Award in 2013, recipient of the International Association of Engineering and Food (IAEF) Lifetime Achievement Award in 2015, and named as a Thomson Reuters Highly Cited Researcher in 2015.Dr. Da-Wen Sun is internationally recognized for his leadership in food engineering research and education and a highly respected journal editor. He is the recipient of numerous awards and honors including election to the Royal Irish Academy in 2010, selection as a Member of Academia Europaea (The Academy of Europe) in 2011, induction as a Fellow of International Academy of Food Science and Technology in 2012, the International Association for Food Protection (IAFP) Freezing Research Award in 2013, the International Association of Engineering and Food (IAEF) Lifetime Achievement Award in 2015 and naming as 2015 Thomson Reuters Highly Cited Researcher. His many scholarly works have become standard reference materials for researchers in the areas of computer vision/hyperspectral imaging, computational fluid dynamics modelling, and vacuum cooling. Results of his work have been published in more than 400 peer-reviewed journal papers (Web of Science h-index = 66), among them; thirty papers have been selected by ESI as highly-cited papers, ranking him first in the world in Agricultural Sciences.

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• Section 1: High Pressure Processing1. High Pressure Processing of Foods: An Overview2. High Pressure Processing of Salad and Ready Meals3. High Pressure Processing of Meats and Seafood4. High Pressure Processing of Fruits and Fruit Products5. Microbiological Aspects of High Pressure ProcessingSection 2: Pulsed Electric Fields Processing6. Overview of Pulsed Electric Fields Processing for Food7. Pulsed Electric Fields Processing of Liquid Foods and Beverages8. Effect of High Intensity Electric Fields Pulses on Solid Foods9. Enzymatic Inactivation by Pulsed Electric Fields10. Food Safety Aspects of Pulsed Electric FieldsSection 3: Other Non-thermal Processing Techniques11. Recent Developments in Osmotic Dehydration12. Athermal Membrane Processes for the Concentration of Liquid Foods and Natural Colours13. High Intensity Pulsed Light Technology14. Nonthermal Processing by Radio Frequency Electric Fields15. Application of Ultrasound16. Irradiation of Foods17. New Chemical and Biochemical Hurdles18. Decontamination of Foods by Cold Plasma19. Opportunities and Challenges in Application of Ozone in Food ProcessingSection 4: Alternative Thermal Processing20. Recent Developments in Microwave Heating21. Radio Frequency Processing22. Ohmic Heating23. Combined Microwave Vacuum Drying24. Recent Advances in Hybrid Drying Technologies25. Infrared HeatingSection 5: Innovations in Food Refrigeration26. Vacuum Cooling of Foods27. Ultrasonic Assistance of Food Freezing28. High Pressure Freezing29. Controlling the Freezing Process with Antifreeze Proteins30. Freezing Combined with Electrical and Magnetic Disturbances Section 6: Minimal Processing31. Minimal Processing of Fresh Fruits, Vegetables and Juices32. Minimal Processing of Ready Meals33. Modified Atmosphere Packaging for Minimally Processed Foods