Food Engineering Innovations Across the Food Supply Chain

ISBN-13: 9780128212929 / Angielski / Miękka / 2021 / 516 str.

Pablo Juliano; Kai Knoerzer; Jayantha Sellahewa

Spis treści

Food Engineering Across the Supply Chain 1. Food Processing in Operations Research

Sustainable Food Systems 2. Sustainable Food Systems 3. Sustainability of the food supply chain; Energy, Water and Waste

Food Security 4. Strategies to mitigate protein deficit

Advances in Food Process Engineering 5. Key technological advances and industrialisation of: Extrusion 6. Key technological advances and industrialisation of: Microwaves 7. Advances in freezing technologies 8. Key technological advances and industrialisation of: Novel drying technologies

Novel Food Processing Technologies 9. Update on emerging technologies including novel applications: Radiofrequencies 10. Update on emerging technologies including novel applications: 3D printing 11. Update on emerging technologies including novel applications: High Pressure Processing

Food Process Systems Engineering and Modelling 12. State of the art in food process modelling (linkages of modelling to food health outcomes as enablers, advances in modelling quality, sensory and quality)

Engineering Properties of Food and Packaging 13. Packaging innovations 14. Advances in polymer packaging

Food Engineering for Nutrition and Health 15. Fermentation 16. Resource recovery from co-products for healthy foods/ingredients 17. Dairy-based encapsulation delivery systems by atomisation-based technology

Food Engineering Education 18. Food engineering education - undergraduate teaching 19. Novel strategies for strengthening food engineering education

Innovations of Food Engineering in Australasia 20. A New Ice-Cold Storage System for On-Farm Cooling of Milk 21. Innovations in Australia - Historical perspective

Industry 4.0 and novel sensors 22. Industry 4.0 and the impact on the Agrifood industry 23. Food Industry 4.0, concept, implementation, and suppliers 24. Potential applications of nanosensors in the food supply chain 25. Sensors for Food Quality and Safety 26. Concluding Chapter

O autorze

Dr. Pablo Juliano leads the Food Processing and Supply Chains Group, which aims at solving food industry challenges through science and innovation. He obtained his PhD in Food Engineering at Washington State University in the USA and a Master of Business Administration at Deakin University in Australia. He also occupied management roles with Nestlé Uruguay and CONAPROLE, a major dairy exporter in Uruguay. With over 20 years of service to the food industry in 7 countries, he develops and directs circular economy research programs through technology innovation. He has published over 100 peer reviewed research in innovative food processing technologies and optimisation of food supply chains. In particular, he led the development and commercialisation of an unprecedented, patented technology for food waste recovery. He is the CSIRO representative on the Australian Food Waste Strategy together with industry peak bodies, the federal and state governments, and is working with food clusters towards the implementation of agricultural food processing hubs for regional development. He is President of the Australian Food Engineers Association. Dr. Kai Knoerzer has a background in process engineering (BSc), chemical engineering (MSc) and food process engineering (PhD, summa cum laude), all awarded from the Karlsruhe Institute of Technology (Germany). In 2006, he commenced work with Food Science Australia (a joint venture of the Commonwealth Scientific and Industrial Research Organisation (CSIRO) and the Victorian Government) as a Postdoctoral fellow. He has since become a Principal Research Scientist in CSIRO Agriculture and Food. Kai has a proven track record in food process engineering research and development, particularly of innovative technologies. Currently, he is leading research and venture science activities across a number of innovative food processing technologies, including high pressure thermal processing and extrusion technology. Kai's work has shown both science impact, with more than 100 peer-reviewed journal publications, conference proceedings and book chapters, 7 patents/applications, 4 edited books and over 100 oral and 50 poster presentations at national and international conferences, as well as commercial impact in the food industry. His work has also been recognised with various international awards for research excellence. Kai has been an active member of IFT's International Division in the leadership team for >10 years and is past chair of this division. Kai serves Elsevier's Food Science Reference Collections as the Food Process Engineering section editor. Mr. Jay Sellahewa graduated in Chemical Engineering from Bath University followed by a MSc in Food Engineering from Leeds University. Jay has a career spanning 45 years in research and industry in Australia and the UK where he has undertaken assignments in Australia, Europe, USA, Africa and Asia. Jay's experience includes managing complex multi-disciplinary projects, carrying out strategic planning and the successful commercialisation of research in the agrifood industry. Jay has expertise in food process systems engineering, extrusion technology, non-thermal processing, sustainable food processing and Humanitarian Food Science & Technology. Jay is a Fellow of the Institution of Chemical Engineers and the Australian Institute of Food Science and Technology. Following a long career at CSIRO, Jay is currently an Adjunct Senior Lecturer at UNSW Sydney Prof. Nguyen has over 40 years of experience in Food Science and Technology as lecturer and researcher at Hawkesbury Agricultural College/ University of Western Sydney, National College of Food Technology, UK, Asian Institute of Technology, Thailand, Nestle Australia, Sandy Trout Food Preservation Research Laboratory Queensland. Held appointments as Member of Board of Directors, Hawkesbury Technologies Ltd (the university consulting company), Food Expert Consultant for the FAO of the United Nations and the Commonwealth Fund for Technical Co-operation and Food Biotechnology Expert for the International Development Program of Australian Universities. Elected Fellow of the International Academy of Food Science Food Science and Technology and Life Fellow of the Australian Institute of Food Science and Technology. Served as Chair, Food Engineering Group of the Australian Institute of Food Science and Technology, President of the Australian Food Engineering Association and the Australian representative, International Association of Engineering and Food. Authored and co-authored over 150 publications including refereed papers, refereed proceedings, patents, books, and book chapters. Prof. Roman Buckow is a Professor of Practice in Food Engineering at the Centre for Advanced Food Engineering of the University of Sydney, Australia. He obtained his PhD in Food Process Engineering and Biotechnology from the Berlin University of Technology in Germany. Before joining the University of Sydney, he held multiple science management positions at CSIRO to create future food processing platforms and technologies that deliver sustainable gains in productivity and efficiency across the food value-chain. He has a strong track record of successful commercial adaptation in alternative dairy, meat, sugar, grain and legume processing and product innovations.

Prof. Buckow served as the President of the Australian Food Engineering Association and International Association of Engineering and Food. He has authored and co-authored over 100 publications including refereed papers, refereed proceedings, patents, book and book chapters, and has been recognised with several CSIRO and international awards for his achievements.