Food Engineering 2000 (Food Engineering Series)

This book is based on the papers presented at the first Ibero-American Conference on Food Engineering, held in São Paulo, Brazil in November 1995. Chapters focus on four major areas of current research in food engineering: new technologies, food packaging, physical properties of food, and education in food engineering. An outstanding international group of food engineers have contributed chapters on topics such as: minimally processed foods, structured foods, new developments in food packaging, and food engineering curricula food packaging, and food engineering curricula for the 21st Century.