Contemporary Food Engineering
About the Book Series
The Contemporary Food Engineering Series consists of edited books addressing engineering processes related to food production. Classical unit operations in engineering applied to food manufacturing will be covered as well as such topics including the transport and storage of liquid and solid foods; heating, chilling and freezing of foods; mass transfer in foods; dehydration, thermal processing, non-thermal processing, extrusion, liquid food concentration, membrane processes and applications of membranes in food processing; packaging, cleaning, and sanitation. The books are aimed at professional food scientists, academicians researching food engineering problems, and graduate level students.
Founding Series Editor: Da-Wen Sun
Food Quality Assurance: The Engineering Approach
1st Edition
Edited
By Slim Smaoui, Tanmay Sarkar, Amin Mousavi Khaneghah
June 04, 2026
This book focuses on ensuring the highest standards of food quality and safety by bridging the gap between food science and food engineering. It integrates scientific principles with practical engineering solutions to provide a holistic approach to food quality assurance. Beginning with a ...
Insects for Human Consumption: A Safe and Sustainable Food Source
1st Edition
Edited
By José M. Lorenzo
April 29, 2026
Considering their growing popularity as a food source, this book examines the main nutrients and bioactive compounds present in a range of different edible insects. Focusing on the fundamentals of nutrient obtention and rearing management, it dives into the latest developments in the science behind...
Non-Thermal Approaches in Extraction of Bioactive Compounds from Diverse Food Sources
1st Edition
Edited
By R. Mahendran, B. Kamalapreetha
April 16, 2026
Combining technical insight with critical analysis, this book introduces non-thermal methods of extracting the diverse array of bioactive compounds found in our everyday foods, as well as the potential benefits for our health they present. After explaining the advantages and limitations of existing...
Engineering Aspects of Food Emulsification and Homogenization
1st Edition
Edited
By Marilyn Rayner, Petr Dejmek
December 31, 2025
Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering ...
Food Toxicology and Safety: Food Manufacturing Related Effects
1st Edition
Edited
By Sofia Agriopoulou, Maria Tarapoulouzi
August 21, 2025
Food toxicology deals with the existence of dangerous toxic components that food may contain, and various food-processing contaminants are formed during the production process as a direct result of traditional and emerging food-processing techniques. This book brings together food toxicology and ...
Engineering Innovations in Sensory Science
1st Edition
Edited
By R. Mahendran, Anbarasan Rajan
August 07, 2025
Sensory analysis is significant in food product development, and its importance impacts the maintenance of sensory qualities for food products. While there are many books exploring sensory analysis and its methods, this is the first of its kind to also explore the use of engineering tools and ...
Innovative Technologies for Meat Processing
1st Edition
Edited
By Slim Smaoui, Tanmay Sarkar
July 22, 2025
In an era where technology plays a pivotal role in shaping various sectors, Innovative Technologies for Meat Processing explores the intersection of innovation and meat processing, offering a comprehensive guide to the latest technological breakthroughs that are transforming the landscape of meat ...
Bioreactor Technology in Food Processing
1st Edition
Edited
By Rosane F. Schwan, V. K. Joshi, Disney R. Dias
November 29, 2024
Bioreactor Technology in Food Processing brings peculiarities, specificities, and updates on bioreactors and bioprocesses related to food and beverage production. The 26 chapters of this book are the result of the participation of more than 70 professionals, including professors, researchers, and ...
Agricultural, Biosystems, and Biological Engineering Education: Global Perspectives and Current Practice
1st Edition
Edited
By Umezuruike Linus Opara
September 30, 2024
Agricultural engineering, developed as an engineering discipline underpinned by physics, applies scientific principles, knowledge, and technological innovations in the agricultural and food industries. During the last century, there was exponential growth in engineering developments, which has ...
Advances in Noninvasive Food Analysis
1st Edition
Edited
By Muhammad Kashif Iqbal Khan
November 04, 2019
To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food product is required for quality management throughout the developmental process including the raw materials and ingredients, but food analysis adds processing cost ...
Advances in Food Bioproducts and Bioprocessing Technologies
1st Edition
By Monica Lizeth Chavez-Gonzalez, Nagamani Balagurusamy, Christobal Aguilar
October 25, 2019
The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts and Bioprocessing Technologies includes contributions that deal with new developments in procedures, bioproducts, and ...
Advances in Vinegar Production
1st Edition
Edited
By Argyro Bekatorou
September 25, 2019
In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("Orleans" or "French" method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques with state-of-the-art technologies, and a ...