ICEF 11 Topics:

• Food Materials Science
  
  
• Food polymers
• Food structure, microstructure and nanostructure
• Micro- and nano- sciences and technology
• Water and water related phenomena in foods
• Food rheology
• Product structuring and modeling
• Food dispersions and emulsions
• State and phase transitions of food materials-relation to quality
• Structure-function relations of food constituents in composite food matrices
• Food and packaging materials interaction
• Other


• Engineering Properties of Foods
  
  
• Thermophysical and physicochemical properties of foods
• Mechanical properties of foods
• Transport properties
• Food rheology
• Engineering properties modelling
• Food properties
• Other


• Advances in Food Process Technology
  
  
• Innovation in traditional processing
• Thermal processing
• Concentration and dehydration processes
• Cooling and freezing
• Mechanical processing of foods
• Packaging
• Other


• Novel Food Proccesses
  
  
• Emerging technologies
• High Pressure Processing
• Non thermal processes
• Separation and purification processes
• Minimal processing
• Bioprocess Engineering
• Other


• Food Product Engineering & Functional Foods
  
  
• Unit operations for designed foods
• Food product development
• Design and processing of functional products
• Engineering of delivery systems of bioactive foods
• Novel foods and ingredients
• Other


• Food Waste Engineering
  
  
• Plant engineering and the environment
• Food process byproduct engineering
• Environmental engineering
• Solid waste management
• Liquid Waste management
• Water use optimization
• Other


• Hygienic Design and Operation of Food Plants
  
  
• Innovation in equipment design and plant operation
• Hygenic processing and design
• Fouling and cleaning
• Other


• Modeling & Control of Food Processes
  
  
• Modelling and simulation
• Modelling of transport phenomena
• Sencors
• Automation, process control, intelligent systems
• Other


• Food Process Design & Economics
  
  
• Sustainable production systems
• Plant engineering and the environment
• New technologies economics
• Cost in multicomponent optimization
• Ensuring food security
• Water quality and conservation
• Optimizing the use of energy
• Other


• Modeling Food Safety & Quality
  
  
• New technologies for the evaluation of quality and safety
• Reaction kinetics in food processing
• Modeling of quality and safety and predictive microbiology
• Risk assessment and safety assurance
• Management and optimization of the food chain-from production to consumption
• Other


• Innovation Management
  
  
• Managing change & innovation
• Technology transfer in the food processing industry
• International issues and opportunities
• Education and Training
• Identifying the new competences for the food engineer
• Other

Home > Topics