Gustavo Fidel Gutiérrez-López – författare

This book is based on some of the invited presentations at the XIII Ibero American Congress on Food Engineering (CIBIA XIII) which was held in Medellín, Colombia, in March 2022 under the leadership of Professor Oscar A. Vega-Castro. 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 various topics of relevance to the food engineering community and beyond. It is relevant to mention that other topics from distinguished colleagues that even though did not attend were added to contribute to the quality of the overall book as well as to expand its thoroughness. It is worth to mention that all the chapters were rigorously peer reviewed as well as copyedited by a professional copyeditor, in other words, this book are not proceedings This book will be included  in the Springer Food  Engineering  Book Series with more than 70 titles, the largest food engineering  series worldwide.As mentioned before “Selected Topics in Food Process Engineering” is a very appealing blend of the novel approaches to manufacture the foods of the future as well as update classic topics truly relevant to the profession. This integration of what is new to what is known resulted in quite a unique blend of state-of-the art topics either on classic topics or novel ones. Some of the topics included in this book follows,Food engineering contributions to health, environment, and wellnessThe role of food engineering during pandemicsModeling of selected food processesClean technologies for the processing and preservation of foodsAlternative thermal and nonthermal processesNanotechnology in food processingStarch digestionExtraction processes in the food industryFood factory of the future3D Food Printing 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. The Editors are confident this book will be a valuable addition to the body of knowledge in food engineering and allied sciences.

This book is based on some of the invited presentations at the XIII Ibero American Congress on Food Engineering (CIBIA XIII) which was held in Medellín, Colombia, in March 2022 under the leadership of Professor Oscar A. Vega-Castro. 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 various topics of relevance to the food engineering community and beyond. It is relevant to mention that other topics from distinguished colleagues that even though did not attend were added to contribute to the quality of the overall book as well as to expand its thoroughness. It is worth to mention that all the chapters were rigorously peer reviewed as well as copyedited by a professional copyeditor, in other words, this book are not proceedings This book will be included  in the Springer Food  Engineering  Book Series with more than 70 titles, the largest food engineering  series worldwide.As mentioned before “Selected Topics in Food Process Engineering” is a very appealing blend of the novel approaches to manufacture the foods of the future as well as update classic topics truly relevant to the profession. This integration of what is new to what is known resulted in quite a unique blend of state-of-the art topics either on classic topics or novel ones. Some of the topics included in this book follows,Food engineering contributions to health, environment, and wellnessThe role of food engineering during pandemicsModeling of selected food processesClean technologies for the processing and preservation of foodsAlternative thermal and nonthermal processesNanotechnology in food processingStarch digestionExtraction processes in the food industryFood factory of the future3D Food Printing 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. The Editors are confident this book will be a valuable addition to the body of knowledge in food engineering and allied sciences.

Nanoscience and nanotechnology have had a great impact on the food industry. They have increased the nutritional and functional properties of a number of food products and have aided in food preservation through the addition of antimicrobials or the reduction of water activity. These and many other applications have emerged in recent years to transform food science and technology. This book proposes to look at some of these applications and their effect on food production and innovation.