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Food Materials Science provides the science behind structuring processes for foods and applications in food product design. The first in its field, the book is an invaluable reference. The creation of added value from raw food materials is a legitimate aspiration of the modern food industry. Adding value to foods requires knowledge of what the consumer wants and creating products that satisfy the demand. Quality, convenience and safety are the major drivers of the modern food industry. Food manufacture is about producing billions of units of standardized products which must be cheap, nutritious, safe and appealing to the consumer’s taste. Food products are complex multicomponent and structured edible materials that nevertheless must comply with the laws of physics and fundamentals of engineering sciences. In the last 20 years the design of food products with specific functionalities has advanced significantly by the application of scientific knowledge from disciplines such as polymer physics, colloidal and mesoscopic physics, materials science and new imaging and probing techniques borrowed from chemistry, biology and medicine. Our knowledge of the relationship between microstructure, processing, and macroscopic properties continues to increase as the science of food materials advances at a fast pace. This book is intended to those interested in viewing food technology as a way to preserve, transform and create structures in foods and the related materials science aspects of it. It attempts to present a unified vision of what today is considered to be food materials science and some derived applications. The book may be used as a text in a course in food materials science at the senior or graduate level or as a supplement text in an advanced food technology course. It will also serve as a reference book for professionals in the food industry. About the Editors José Miguel Aguilera, is a professor in the Department of Chemical Engineering and Bioprocesses at the Universidad Católica de Chile, Santiago, Chile Peter J. Lillford, is a professor in the Department of Biology at the University of York, Heslington, York, UK.

Food --- Composition. --- Analysis. --- Food science. --- Chemistry. --- Chemistry, Physical organic. --- Food Science. --- Chemistry/Food Science, general. --- Physical Chemistry. --- Chemistry, Physical organic --- Chemistry, Organic --- Chemistry, Physical and theoretical --- Physical sciences --- Science --- Food—Biotechnology. --- Physical chemistry. --- Chemistry, Theoretical --- Physical chemistry --- Theoretical chemistry --- Chemistry --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Analysis of food --- Chemistry, Technical --- Sanitary chemistry --- Analysis --- Composition --- Food technology --- Chemical engineering

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Research. --- Technological innovations.

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Electron microscopy. --- Food --- Analysis.

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Food --- Biotechnology. --- Analysis. --- Composition.

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Food Engineering Interfaces is based on invited presentations from the 10th International Congress on Engineering and Food (ICEF 10) held in Viña del Mar, Chile in April 2008. Published as part of Springer’s Food Engineering Series, the book includes 28 chapters contributed by world leaders in food engineering and related disciplines. Topics include the food engineering world through the years, advanced thermal and nonthermal processing of food, the modeling of gastric digestion, applications of CFD in food processing, food safety engineering, food engineering economics, incorporation of fibers into foods, bioseparation of nutraceuticals, supercritical fluid extraction of essential oils, caking of food powders, advances in food microstructure analysis, and food packaging. Aimed at the food industry and academia, this book is an excellent resource for anyone interested in the state of the art and the upcoming developments in food engineering, where health and well-being are central.

Food -- Experiments. --- Food -- Quality -- Congresses. --- Food industry and trade. --- Food industry and trade --- Health & Biological Sciences --- Chemical & Materials Engineering --- Engineering & Applied Sciences --- Chemical Engineering --- Biomedical Engineering --- Chemical engineering. --- Chemistry, Industrial --- Engineering, Chemical --- Industrial chemistry --- Food preparation industry --- Food processing industry --- Food trade --- Chemistry. --- Biochemical engineering. --- Food --- Agricultural economics. --- Food Science. --- Biochemical Engineering. --- Agricultural Economics. --- Biotechnology. --- Agrarian question --- Agribusiness --- Agricultural economics --- Agricultural production economics --- Agriculture --- Production economics, Agricultural --- Land use, Rural --- Food biotechnology --- Biotechnology --- Genetically modified foods --- Bio-process engineering --- Bioprocess engineering --- Biochemistry --- Chemical engineering --- Physical sciences --- Economic aspects --- Engineering --- Chemistry, Technical --- Metallurgy --- Food processing --- Food technology --- Agricultural processing industries --- Processed foods --- Processing --- Food science. --- Science --- Food—Biotechnology. --- Agriculture—Economic aspects. --- Chemical Bioengineering. --- Genetic engineering