The scientific program will include, but is not limited to, classical and emerging areas including topics from Food Rheology, Heat and Mass Transfer in Food Processing, Engineering of Digestion Processes, Sustainability of Food Operations, Mathematical Modeling of Process Operations, Reaction Kinetics, Advances in Frozen Foods, Drying Technologies, Irradiation, Enzyme Technology, Water Relations in Foods, Extrusion Processing, Thermal Processing, Alternative Thermal Processes, Nonthermal Processing, Nanotechnology Applications in Foods, Food Process Waste Treatment, Hygienic Design, Fouling and Cleaning, Food Engineering for Space Applications, Fresh Fruit and Vegetable Safety, Food Safety and Security, Food Engineering Education.
