Selected Topics in Food Process Engineering

This text is based on the invited presentations at the XIII Ibero-American Congress of Food Engineering (CIBIA XIII) which was held in Medellín, Colombia, in March 2022. 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 technical, social, economic and environmental realities.

Selected Topics in Food Process Engineering covers important ground in current and future food processing, including:

• Food engineering contributions to health, environment and quality of life
• The role of food engineering during pandemics
• Modeling of food processes
• Clean technologies for the processing and preservation of foods
• Alternative thermal and nonthermal processes, challenges and opportunities to the food industry
• Advancesin the characterization of food properties
• Nanotechnology in food processing
• Starch digestion
• Extraction processes in the food industry
• Food factory of the future

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.

Oscar Alfonso Vega-Castro is a Professor of Food Engineering at Universidad de Antioquia-Medellín in Medellín, Colombia

Magda Ivonne Pinzon is a Professor of Food Science at Universidad del Quindío-Armenia in Armenia, Colombia

Ricardo Simpson is a Professor of Food Engineering at Universidad Técnica Federico Santa María in Valparaíso, Chile

María del Pilar Buera is a Professor of Food Science and Technology at Universidad de Buenos Aires in Buenos Aires, Argentina