Jorge Welti-Chanes is Graduate Dean of the School of Engineering and Science at Tecnológico de Monterrey in Monterrey, México.Sergio O. Serna-Saldívar is the Director of the Protein Center at the School of Engineering and Science at Tecnológico de Monterrey in Monterrey, México.Osvaldo Campanella is a Professor of Agricultural & Biological Engineering in the Department of Agricultural & Biological Engineering at Purdue University in West Lafayette, IN.

• Structure and Chemistry of Plant Cell Walls and Dietary Fiber in Foods.- Chemical composition and physical properties of dietary fiber components.- Association of dietary fiber to food components.- Analysis of fibers and its components.- Dietary fiber in cereals and legume seeds.- Dietary fiber in fruits and vegetables.- Resistant starch.-  Dietary fiber and obesity.- Dietary fiber and diabetes.- Dietary fiber and hyperlipidemia and cardiovascular disease.- Dietary fiber and cancer.- Dietary fiber and gut microbiota.- Extraction pretreatments of individual dietary fiber components.- Enzymatic Processes of Dietary Fibers .- Extraction and Modification of Dietary Fiber applying Thermal Processes.- Chemical Processes for the Extraction and Modification of Dietary Fiber.- Emerging Technologies for the Extraction and Modification of Dietary Fiber.- Functionalproperties in industrial applications.- Fiber Addition to Foods. Effect on Sensory and Texture Properties.- Dietary fibers in foods- Formulating and processing for nutritional benefits.

Jorge Welti-Chanes is Graduate Dean of the School of Engineering and Science at Tecnológico de Monterrey in Monterrey, México.Sergio O. Serna-Saldívar is the Director of the Protein Center at the School of Engineering and Science at Tecnológico de Monterrey in Monterrey, México.Osvaldo Campanella is a Professor of Agricultural & Biological Engineering in the Department of Agricultural & Biological Engineering at Purdue University in West Lafayette, IN.

• Structure and Chemistry of Plant Cell Walls and Dietary Fiber in Foods.- Chemical composition and physical properties of dietary fiber components.- Association of dietary fiber to food components.- Analysis of fibers and its components.- Dietary fiber in cereals and legume seeds.- Dietary fiber in fruits and vegetables.- Resistant starch.-  Dietary fiber and obesity.- Dietary fiber and diabetes.- Dietary fiber and hyperlipidemia and cardiovascular disease.- Dietary fiber and cancer.- Dietary fiber and gut microbiota.- Extraction pretreatments of individual dietary fiber components.- Enzymatic Processes of Dietary Fibers .- Extraction and Modification of Dietary Fiber applying Thermal Processes.- Chemical Processes for the Extraction and Modification of Dietary Fiber.- Emerging Technologies for the Extraction and Modification of Dietary Fiber.- Functionalproperties in industrial applications.- Fiber Addition to Foods. Effect on Sensory and Texture Properties.- Dietary fibers in foods- Formulating and processing for nutritional benefits.

Jorge Welti-Chanes is Graduate Dean of the School of Engineering and Science at Tecnológico de Monterrey in Monterrey, México.Sergio O. Serna-Saldívar is the Director of the Protein Center at the School of Engineering and Science at Tecnológico de Monterrey in Monterrey, México.Osvaldo Campanella is a Professor of Agricultural & Biological Engineering in the Department of Agricultural & Biological Engineering at Purdue University in West Lafayette, IN.

• Structure and Chemistry of Plant Cell Walls and Dietary Fiber in Foods.- Chemical composition and physical properties of dietary fiber components.- Association of dietary fiber to food components.- Analysis of fibers and its components.- Dietary fiber in cereals and legume seeds.- Dietary fiber in fruits and vegetables.- Resistant starch.-  Dietary fiber and obesity.- Dietary fiber and diabetes.- Dietary fiber and hyperlipidemia and cardiovascular disease.- Dietary fiber and cancer.- Dietary fiber and gut microbiota.- Extraction pretreatments of individual dietary fiber components.- Enzymatic Processes of Dietary Fibers .- Extraction and Modification of Dietary Fiber applying Thermal Processes.- Chemical Processes for the Extraction and Modification of Dietary Fiber.- Emerging Technologies for the Extraction and Modification of Dietary Fiber.- Functionalproperties in industrial applications.- Fiber Addition to Foods. Effect on Sensory and Texture Properties.- Dietary fibers in foods- Formulating and processing for nutritional benefits.