Food Engineering

  • Advances in Classical Unit Operations in Engineering Applied to Food Manufacturing
  • Progresses in the Transport and Storage of Liquid and Solid Foods
  • Developments in Heating, Chilling and Freezing of Foods
  • Advanced Mass Transfer in Foods
  • New Chemical & Biochemical Aspects of Food Engineering and the Use of Kinetic Analysis
  • New Techniques in Dehydration
  • Thermal Processing & Non-Thermal Processing
  • Extrusion & Liquid Food Concentration
  • Membrane Processes and Applications of Membranes in Food Processing
  • Electronic Indicators in Inventory Management
  • Sustainable Technologies in Food Processing
  • Modern Cleaning, Sanitation and Packaging Technologies.,
  • Development of sensors systems for quality and safety assessment

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21st World Congress on Nutrition & Food Sciences

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Food Engineering Conference Speakers

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