Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2007. Now, he is afull-time Prof. in GUASNR (Iran) and part-time Prof. in SAAS (China).He has published more than 850 papers in International Journals (h-index=124in Scopus and 136 in Google Scholar) and 110 book chapters/40 books with Elsevier, Springer, and Taylor & Francis. Selected achievements:- One of the world’s highly cited researchers (1% top scientists) by Scopus (Elsevier)- One of the top national researchers by the Iranian Ministry of Science, Research, and Technology- One of the world’s highly cited researchers (HCR; 0.1% top scientists) by Clarivate Analytics (Web of Science)- A top reviewer in the field of agricultural and biological sciences by Publons.

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• 1. Introduction to unit operations and process descriptionSection 1 Fundamentals of food process engineering2. Units and dimensions3. General mathematical and engineering principles4. Physical properties of food materials5. Thermodynamic properties of food materials6. Mass and energy balancesSection 2 Fluid mechanics and food rheology7. Fluid mechanics8. Rheological properties of food materialsSection 3 Heat and mass transfer in food engineering9. Conductive heat transfer10. Convective heat transfer11. Radiative heat transfer12. Fundamentals of mass transfer13. PsychrometrySection 4 Application of mathematics and statistical approaches in food engineering14. Modeling and optimization15. Reaction kinetics