The Experts below are selected from a list of 20061 Experts worldwide ranked by ideXlab platform
ERICH JOSEF WINDHAB - One of the best experts on this subject based on the ideXlab platform.
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Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective
Food Engineering Reviews, 2016Co-Authors: Yrjö H. Roos, Dietrich Knorr, Gilles Trystram, Maarten A I Schutyser, Karin Schroën, Peter J. Fryer, Heinz-peter Schuchmann, ERICH JOSEF WINDHABAbstract:A selection of Food Engineering research including Food structure Engineering, novel emulsification processes, liquid and dry fractionation, Food Engineering challenges and research with comments on European Food Engineering education is covered. Food structure Engineering is discussed by using structure formation in freezing and dehydration processes as examples for mixing of water as powder and encapsulation and protection of sensitive active components. Furthermore, a strength parameter is defined for the quantification of material properties in dehydration and storage. Methods to produce uniform emulsion droplets in membrane emulsification are presented as well as the use of whey protein fibrils in layer-by-layer interface Engineering for encapsulates. Emulsion particles may also be produced to act as multiple reactors for Food applications. Future Food Engineering must provide solutions for sustainable Food systems and provide technologies allowing energy and water efficiency as well as waste recycling. Dry fractionation provides a novel solution for an energy and water saving separation process applicable to protein purification. Magnetic separation of particles advances protein recovery from wastewater streams. Food Engineering research is moving toward manufacturing of tailor-made Foods, sustainable use of resources and research at disciplinary interfaces. Modern Food engineers contribute to innovations in Food processing methods and utilization of structure–property relationships and reverse Engineering principles for systematic use of information of consumer needs to process innovation. Food structure Engineering, emulsion Engineering, micro- and nanotechnologies, and sustainability of Food processing are examples of significant areas of Food Engineering research and innovation. These areas will contribute to future Food Engineering and novel Food processes to be adapted by the Food industry, including process and product development to achieve improvements in public health and quality of life. Food Engineering skills and real industry problem solving as part of academic programs must show increasing visibility besides emphasized training in communication and other soft skills.
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Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective
Food Engineering Reviews, 2016Co-Authors: Yrjö H. Roos, Dietrich Knorr, Gilles Trystram, Maarten A I Schutyser, Karin Schroën, Peter J. Fryer, Heinz-peter Schuchmann, ERICH JOSEF WINDHABAbstract:A selection of Food Engineering research including Food structure Engineering, novel emulsification processes, liquid and dry fractionation, Food Engineering challenges and research with comments on European Food Engineering education is covered. Food structure Engineering is discussed by using structure formation in freezing and dehydration processes as examples for mixing of water as powder and encapsulation and protection of sensitive active components. Furthermore, a strength parameter is defined for the quantification of material properties in dehydration and storage. Methods to produce uniform emulsion droplets in membrane emulsification are presented as well as the use of whey protein fibrils in layer-by-layer interface Engineering for encapsulates. Emulsion particles may also be produced to act as multiple reactors for Food applications. Future Food Engineering must provide solutions for sustainable Food systems and provide technologies allowing energy and water efficiency as well as waste recycling. Dry fractionation provides a novel solution for an energy and water saving separation process applicable to protein purification. Magnetic separation of particles advances protein recovery from wastewater streams. Food Engineering research is moving toward manufacturing of tailor-made Foods, sustainable use of resources and research at disciplinary interfaces. Modern Food engineers contribute to innovations in Food processing methods and utilization of structure–property relationships and reverse Engineering principles for systematic use of information of consumer needs to process innovation. Food structure Engineering, emulsion Engineering, micro- and nanotechnologies, and sustainability of Food processing are examples of significant areas of Food Engineering research and innovation. These areas will contribute to future Food Engineering and novel Food processes to be adapted by the Food industry, including process and product development to achieve improvements in public health and quality of life. Food Engineering skills and real industry problem solving as part of academic programs must show increasing visibility besides emphasized training in communication and other soft skills. © 2015 Springer Science+Business Media New York
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Food Engineering at multiple scales: case studies, challenges and the future - A european perspective
Food Engineering Reviews, 2016Co-Authors: Yrjö H. Roos, Dietrich Knorr, Gilles Trystram, Maarten A I Schutyser, Karin Schroën, Peter J. Fryer, Heinz-peter Schuchmann, ERICH JOSEF WINDHABAbstract:Abstract A selection of Food Engineering research including Food structure Engineering, novel emulsification processes, liquid and dry fractionation, Food Engineering challenges and research with comments on European Food Engineering education is covered. Food structure Engineering is discussed by using structure formation in freezing and dehydration processes as examples for mixing of water as powder and encapsulation and protection ofsensitive active components. Furthermore, a strength parameter is defined for the quantification of material properties in dehydration and storage. Methods to produce uniform emulsion droplets in membrane emulsification are presented as well as the use of whey protein fibrils in layerby-layer interface Engineering for encapsulates. Emulsion particles may also be produced to act as multiple reactors for Food applications. Future Food Engineering must provide solutions for sustainable Food systems and provide technologies allowing energy and water efficiency as well as waste recycling. Dry fractionation provides a novel solution for an energy and water saving separation process applicable to protein purification. Magnetic separation of particles advances protein recovery from wastewater streams. Food Engineering research is moving toward manufacturing of tailor-made Foods, sustainable use of resources and research at disciplinary interfaces. Modern Food engineers contribute to innovations in Food processing methods and utilization of structure–property relationships and reverse Engineering principles for systematic use of information of consumer needs to process innovation. Food structure Engineering, emulsion Engineering, micro- and nanotechnologies, and sustainability of Food processing are examples of significant areas of Food Engineering research and innovation. These areas will contribute to future Food Engineering and novel Food processes to be adapted by the Food industry, including process and product development to achieve improvements in public health and quality of life. Food Engineering skills and real industry problem solving as part of academic programs must show increasing visibility besides emphasized training in communication and other soft skills.
Yrjö H. Roos - One of the best experts on this subject based on the ideXlab platform.
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Water and Pathogenic Viruses Inactivation—Food Engineering Perspectives
Food Engineering Reviews, 2020Co-Authors: Yrjö H. RoosAbstract:Water is an essential component of Food structures and biological materials. The importance of water as a parameter affecting virion stability and inactivation has been recognized across disciplinary areas. The large number of virus species, differences in spreading, likelihood of Foodborne infections, unknown infective doses, and difficulties of infective virus quantification are often limiting experimental approaches to establish accurate data required for detailed understanding of virions’ stability and inactivation kinetics in various Foods. Furthermore, non-Foodborne viruses, as shown by the SARS-CoV-2 (Covid-19) pandemic, may spread within the Food chain. Traditional Food Engineering benefits from kinetic data on effects of relative humidity (RH) and temperature on virion inactivation. The stability of enteric viruses, human norovirus (HuNoV), and hepatitis A (HAV) virions in Food materials and their resistance against inactivation in traditional Food processing and preservation is well recognized. It appears that temperature-dependence of virus inactivation is less affected by virus strains than differences in temperature and RH sensitivity of individual virus species. Pathogenic viruses are stable at low temperatures typical of Food storage conditions. A significant change in activation energy above typical protein denaturation temperatures suggests a rapid inactivation of virions. Furthermore, virus inactivation mechanisms seem to vary according to temperature. Although little is known on the effects of water on virions’ resistance during Food processing and storage, dehydration, low RH conditions, and freezing stabilize virions. Enveloped virions tend to have a high stability at low RH, but low temperature and high RH may also stabilize such virions on metal and other surfaces for several days. Food Engineering has contributed to significant developments in stabilization of nutrients, flavors, and sensitive components in Food materials which provides a knowledge base for development of technologies to inactivate virions in Foods and environment. Novel Food processing, particularly high pressure processing (HPP) and cold plasma technologies, seem to provide efficient means for virion inactivation and Food quality retention prior to packaging or Food preservation by traditional technologies.
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Food Engineering and Food science and technology: Forward-looking journey to future new horizons
Innovative Food Science and Emerging Technologies, 2018Co-Authors: I. Sam Saguy, Yrjö H. Roos, Eli CohenAbstract:Abstract The overall objectives of this study were to assess the status of Food Engineering (FE), Food Science and Technology (FST and making specific recommendations for future possible paradigm shifts. Respondents from academia, private research institutes, industry, government, consulting and others sectors participated. The most important topics selected were: ‘Innovation/open innovation,’ ‘Broad education and multidisciplinary capabilities,’ ‘Career development & prospects,’ and ‘Applied research.’ Lowest importance were ‘Basic science’ and ‘Salary.’ Highest possible impact on FE and FS&T future curricula were: ‘Food safety, waste reduction/management’ and ‘Environmental impact, Food sustainability and security.’ Overwhelming majority (>68%) indicated that FE or FS&T should be integrated with other existing/evolving academic program. Principal component analysis yielded 3-new variables, offering insights on the relationships between geographical education location and sustainability, innovation and employability. The competitive landscape calls for reshaping of the domains vision. Industrial relevance • Basic research and salary were selected by the respondents to have a very low importance. Enhancing applied research, agility, attractiveness of the field and strengthen research relevance and collaboration with industry are required. • Both government/state and Food industry financial support is a clear indication of the significant role they play in the innovation ecosystem collaboration. • Significant difference between North America & Canada and Europe on addressing innovation, soft skills and employability offer new insights on enhancing utilization of innovation, science, technology and impact. • Innovation and open innovation offer FE and FS&T unique new horizons for spearheading change and opportunities to alleviate typical industrial and academic conservativeness and risk aversion.
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Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective
Food Engineering Reviews, 2016Co-Authors: Yrjö H. Roos, Dietrich Knorr, Gilles Trystram, Maarten A I Schutyser, Karin Schroën, Peter J. Fryer, Heinz-peter Schuchmann, ERICH JOSEF WINDHABAbstract:A selection of Food Engineering research including Food structure Engineering, novel emulsification processes, liquid and dry fractionation, Food Engineering challenges and research with comments on European Food Engineering education is covered. Food structure Engineering is discussed by using structure formation in freezing and dehydration processes as examples for mixing of water as powder and encapsulation and protection of sensitive active components. Furthermore, a strength parameter is defined for the quantification of material properties in dehydration and storage. Methods to produce uniform emulsion droplets in membrane emulsification are presented as well as the use of whey protein fibrils in layer-by-layer interface Engineering for encapsulates. Emulsion particles may also be produced to act as multiple reactors for Food applications. Future Food Engineering must provide solutions for sustainable Food systems and provide technologies allowing energy and water efficiency as well as waste recycling. Dry fractionation provides a novel solution for an energy and water saving separation process applicable to protein purification. Magnetic separation of particles advances protein recovery from wastewater streams. Food Engineering research is moving toward manufacturing of tailor-made Foods, sustainable use of resources and research at disciplinary interfaces. Modern Food engineers contribute to innovations in Food processing methods and utilization of structure–property relationships and reverse Engineering principles for systematic use of information of consumer needs to process innovation. Food structure Engineering, emulsion Engineering, micro- and nanotechnologies, and sustainability of Food processing are examples of significant areas of Food Engineering research and innovation. These areas will contribute to future Food Engineering and novel Food processes to be adapted by the Food industry, including process and product development to achieve improvements in public health and quality of life. Food Engineering skills and real industry problem solving as part of academic programs must show increasing visibility besides emphasized training in communication and other soft skills.
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Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective
Food Engineering Reviews, 2016Co-Authors: Yrjö H. Roos, Dietrich Knorr, Gilles Trystram, Maarten A I Schutyser, Karin Schroën, Peter J. Fryer, Heinz-peter Schuchmann, ERICH JOSEF WINDHABAbstract:A selection of Food Engineering research including Food structure Engineering, novel emulsification processes, liquid and dry fractionation, Food Engineering challenges and research with comments on European Food Engineering education is covered. Food structure Engineering is discussed by using structure formation in freezing and dehydration processes as examples for mixing of water as powder and encapsulation and protection of sensitive active components. Furthermore, a strength parameter is defined for the quantification of material properties in dehydration and storage. Methods to produce uniform emulsion droplets in membrane emulsification are presented as well as the use of whey protein fibrils in layer-by-layer interface Engineering for encapsulates. Emulsion particles may also be produced to act as multiple reactors for Food applications. Future Food Engineering must provide solutions for sustainable Food systems and provide technologies allowing energy and water efficiency as well as waste recycling. Dry fractionation provides a novel solution for an energy and water saving separation process applicable to protein purification. Magnetic separation of particles advances protein recovery from wastewater streams. Food Engineering research is moving toward manufacturing of tailor-made Foods, sustainable use of resources and research at disciplinary interfaces. Modern Food engineers contribute to innovations in Food processing methods and utilization of structure–property relationships and reverse Engineering principles for systematic use of information of consumer needs to process innovation. Food structure Engineering, emulsion Engineering, micro- and nanotechnologies, and sustainability of Food processing are examples of significant areas of Food Engineering research and innovation. These areas will contribute to future Food Engineering and novel Food processes to be adapted by the Food industry, including process and product development to achieve improvements in public health and quality of life. Food Engineering skills and real industry problem solving as part of academic programs must show increasing visibility besides emphasized training in communication and other soft skills. © 2015 Springer Science+Business Media New York
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Food Engineering at multiple scales: case studies, challenges and the future - A european perspective
Food Engineering Reviews, 2016Co-Authors: Yrjö H. Roos, Dietrich Knorr, Gilles Trystram, Maarten A I Schutyser, Karin Schroën, Peter J. Fryer, Heinz-peter Schuchmann, ERICH JOSEF WINDHABAbstract:Abstract A selection of Food Engineering research including Food structure Engineering, novel emulsification processes, liquid and dry fractionation, Food Engineering challenges and research with comments on European Food Engineering education is covered. Food structure Engineering is discussed by using structure formation in freezing and dehydration processes as examples for mixing of water as powder and encapsulation and protection ofsensitive active components. Furthermore, a strength parameter is defined for the quantification of material properties in dehydration and storage. Methods to produce uniform emulsion droplets in membrane emulsification are presented as well as the use of whey protein fibrils in layerby-layer interface Engineering for encapsulates. Emulsion particles may also be produced to act as multiple reactors for Food applications. Future Food Engineering must provide solutions for sustainable Food systems and provide technologies allowing energy and water efficiency as well as waste recycling. Dry fractionation provides a novel solution for an energy and water saving separation process applicable to protein purification. Magnetic separation of particles advances protein recovery from wastewater streams. Food Engineering research is moving toward manufacturing of tailor-made Foods, sustainable use of resources and research at disciplinary interfaces. Modern Food engineers contribute to innovations in Food processing methods and utilization of structure–property relationships and reverse Engineering principles for systematic use of information of consumer needs to process innovation. Food structure Engineering, emulsion Engineering, micro- and nanotechnologies, and sustainability of Food processing are examples of significant areas of Food Engineering research and innovation. These areas will contribute to future Food Engineering and novel Food processes to be adapted by the Food industry, including process and product development to achieve improvements in public health and quality of life. Food Engineering skills and real industry problem solving as part of academic programs must show increasing visibility besides emphasized training in communication and other soft skills.
Peter J. Fryer - One of the best experts on this subject based on the ideXlab platform.
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Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective
Food Engineering Reviews, 2016Co-Authors: Yrjö H. Roos, Dietrich Knorr, Gilles Trystram, Maarten A I Schutyser, Karin Schroën, Peter J. Fryer, Heinz-peter Schuchmann, ERICH JOSEF WINDHABAbstract:A selection of Food Engineering research including Food structure Engineering, novel emulsification processes, liquid and dry fractionation, Food Engineering challenges and research with comments on European Food Engineering education is covered. Food structure Engineering is discussed by using structure formation in freezing and dehydration processes as examples for mixing of water as powder and encapsulation and protection of sensitive active components. Furthermore, a strength parameter is defined for the quantification of material properties in dehydration and storage. Methods to produce uniform emulsion droplets in membrane emulsification are presented as well as the use of whey protein fibrils in layer-by-layer interface Engineering for encapsulates. Emulsion particles may also be produced to act as multiple reactors for Food applications. Future Food Engineering must provide solutions for sustainable Food systems and provide technologies allowing energy and water efficiency as well as waste recycling. Dry fractionation provides a novel solution for an energy and water saving separation process applicable to protein purification. Magnetic separation of particles advances protein recovery from wastewater streams. Food Engineering research is moving toward manufacturing of tailor-made Foods, sustainable use of resources and research at disciplinary interfaces. Modern Food engineers contribute to innovations in Food processing methods and utilization of structure–property relationships and reverse Engineering principles for systematic use of information of consumer needs to process innovation. Food structure Engineering, emulsion Engineering, micro- and nanotechnologies, and sustainability of Food processing are examples of significant areas of Food Engineering research and innovation. These areas will contribute to future Food Engineering and novel Food processes to be adapted by the Food industry, including process and product development to achieve improvements in public health and quality of life. Food Engineering skills and real industry problem solving as part of academic programs must show increasing visibility besides emphasized training in communication and other soft skills.
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Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective
Food Engineering Reviews, 2016Co-Authors: Yrjö H. Roos, Dietrich Knorr, Gilles Trystram, Maarten A I Schutyser, Karin Schroën, Peter J. Fryer, Heinz-peter Schuchmann, ERICH JOSEF WINDHABAbstract:A selection of Food Engineering research including Food structure Engineering, novel emulsification processes, liquid and dry fractionation, Food Engineering challenges and research with comments on European Food Engineering education is covered. Food structure Engineering is discussed by using structure formation in freezing and dehydration processes as examples for mixing of water as powder and encapsulation and protection of sensitive active components. Furthermore, a strength parameter is defined for the quantification of material properties in dehydration and storage. Methods to produce uniform emulsion droplets in membrane emulsification are presented as well as the use of whey protein fibrils in layer-by-layer interface Engineering for encapsulates. Emulsion particles may also be produced to act as multiple reactors for Food applications. Future Food Engineering must provide solutions for sustainable Food systems and provide technologies allowing energy and water efficiency as well as waste recycling. Dry fractionation provides a novel solution for an energy and water saving separation process applicable to protein purification. Magnetic separation of particles advances protein recovery from wastewater streams. Food Engineering research is moving toward manufacturing of tailor-made Foods, sustainable use of resources and research at disciplinary interfaces. Modern Food engineers contribute to innovations in Food processing methods and utilization of structure–property relationships and reverse Engineering principles for systematic use of information of consumer needs to process innovation. Food structure Engineering, emulsion Engineering, micro- and nanotechnologies, and sustainability of Food processing are examples of significant areas of Food Engineering research and innovation. These areas will contribute to future Food Engineering and novel Food processes to be adapted by the Food industry, including process and product development to achieve improvements in public health and quality of life. Food Engineering skills and real industry problem solving as part of academic programs must show increasing visibility besides emphasized training in communication and other soft skills. © 2015 Springer Science+Business Media New York
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Food Engineering at multiple scales: case studies, challenges and the future - A european perspective
Food Engineering Reviews, 2016Co-Authors: Yrjö H. Roos, Dietrich Knorr, Gilles Trystram, Maarten A I Schutyser, Karin Schroën, Peter J. Fryer, Heinz-peter Schuchmann, ERICH JOSEF WINDHABAbstract:Abstract A selection of Food Engineering research including Food structure Engineering, novel emulsification processes, liquid and dry fractionation, Food Engineering challenges and research with comments on European Food Engineering education is covered. Food structure Engineering is discussed by using structure formation in freezing and dehydration processes as examples for mixing of water as powder and encapsulation and protection ofsensitive active components. Furthermore, a strength parameter is defined for the quantification of material properties in dehydration and storage. Methods to produce uniform emulsion droplets in membrane emulsification are presented as well as the use of whey protein fibrils in layerby-layer interface Engineering for encapsulates. Emulsion particles may also be produced to act as multiple reactors for Food applications. Future Food Engineering must provide solutions for sustainable Food systems and provide technologies allowing energy and water efficiency as well as waste recycling. Dry fractionation provides a novel solution for an energy and water saving separation process applicable to protein purification. Magnetic separation of particles advances protein recovery from wastewater streams. Food Engineering research is moving toward manufacturing of tailor-made Foods, sustainable use of resources and research at disciplinary interfaces. Modern Food engineers contribute to innovations in Food processing methods and utilization of structure–property relationships and reverse Engineering principles for systematic use of information of consumer needs to process innovation. Food structure Engineering, emulsion Engineering, micro- and nanotechnologies, and sustainability of Food processing are examples of significant areas of Food Engineering research and innovation. These areas will contribute to future Food Engineering and novel Food processes to be adapted by the Food industry, including process and product development to achieve improvements in public health and quality of life. Food Engineering skills and real industry problem solving as part of academic programs must show increasing visibility besides emphasized training in communication and other soft skills.
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Challenges facing Food Engineering
Journal of Food Engineering, 2013Co-Authors: I. Sam Saguy, R. Paul Singh, Peter J. Fryer, T Johnson, Sudhir K. SastryAbstract:Abstract Food Engineering (FE) was identified as a promising field in the mid-20th century. In the succeeding years, demand for Food engineers in industry has continued unabated, but the field, in an academic sense, has not quite lived up to its potential. Yet, the coming challenges of the 21st century offer many opportunities for persons with FE training. This article is based on a plenary session held during the Conference of Food Engineering 2012, in Leesburg, Virginia, USA, and consists of a compilation of opinions of the authors. In order to develop further, FE needs to shed its historical mindset, and embrace a broader vision of its scope to include product, internal human and industrial processes, equipment, package and sensor/automation Engineering. Training in FE could be vital to helping address issues such as water availability and quality, health and wellness, Food safety, energy and sustainability. A number of 21st century developments will drive this change, including world population growth and aging; the digital universe, “big data” and informatics; personalization, Food, health and wellness; Food security, environment, sustainability and social responsibility; and the innovation ecosystem (open innovation and partnerships). Food Engineering education will also have to change to keep pace with the extraordinary expansion of knowledge, the availability of virtual tools, diminishing funding and laboratory resources, and the possibility of creating partnerships between industry and academia. Studying inner transport phenomena, utilization of new techniques, such as micro processing for modeling and simulation of the digestion system, bioavailability, satiety, DNA predisposition, and nutrigenomics offer unique opportunities. The case of FE in UK and Europe are addressed, where consortia involving different industries have been able to partner to focus on problems with a common scientific theme to leverage their efforts. Finally, the experience of one Food company in hiring Food engineers as well as chemical engineers is highlighted, together with their interview processes and criteria. While this represents a collection of the opinions of the individual authors, it is hoped that the discussion stimulates a more wide-ranging conversation about FE to enable it to develop further into the 21st century.
Gilles Trystram - One of the best experts on this subject based on the ideXlab platform.
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Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective
Food Engineering Reviews, 2016Co-Authors: Yrjö H. Roos, Dietrich Knorr, Gilles Trystram, Maarten A I Schutyser, Karin Schroën, Peter J. Fryer, Heinz-peter Schuchmann, ERICH JOSEF WINDHABAbstract:A selection of Food Engineering research including Food structure Engineering, novel emulsification processes, liquid and dry fractionation, Food Engineering challenges and research with comments on European Food Engineering education is covered. Food structure Engineering is discussed by using structure formation in freezing and dehydration processes as examples for mixing of water as powder and encapsulation and protection of sensitive active components. Furthermore, a strength parameter is defined for the quantification of material properties in dehydration and storage. Methods to produce uniform emulsion droplets in membrane emulsification are presented as well as the use of whey protein fibrils in layer-by-layer interface Engineering for encapsulates. Emulsion particles may also be produced to act as multiple reactors for Food applications. Future Food Engineering must provide solutions for sustainable Food systems and provide technologies allowing energy and water efficiency as well as waste recycling. Dry fractionation provides a novel solution for an energy and water saving separation process applicable to protein purification. Magnetic separation of particles advances protein recovery from wastewater streams. Food Engineering research is moving toward manufacturing of tailor-made Foods, sustainable use of resources and research at disciplinary interfaces. Modern Food engineers contribute to innovations in Food processing methods and utilization of structure–property relationships and reverse Engineering principles for systematic use of information of consumer needs to process innovation. Food structure Engineering, emulsion Engineering, micro- and nanotechnologies, and sustainability of Food processing are examples of significant areas of Food Engineering research and innovation. These areas will contribute to future Food Engineering and novel Food processes to be adapted by the Food industry, including process and product development to achieve improvements in public health and quality of life. Food Engineering skills and real industry problem solving as part of academic programs must show increasing visibility besides emphasized training in communication and other soft skills.
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Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective
Food Engineering Reviews, 2016Co-Authors: Yrjö H. Roos, Dietrich Knorr, Gilles Trystram, Maarten A I Schutyser, Karin Schroën, Peter J. Fryer, Heinz-peter Schuchmann, ERICH JOSEF WINDHABAbstract:A selection of Food Engineering research including Food structure Engineering, novel emulsification processes, liquid and dry fractionation, Food Engineering challenges and research with comments on European Food Engineering education is covered. Food structure Engineering is discussed by using structure formation in freezing and dehydration processes as examples for mixing of water as powder and encapsulation and protection of sensitive active components. Furthermore, a strength parameter is defined for the quantification of material properties in dehydration and storage. Methods to produce uniform emulsion droplets in membrane emulsification are presented as well as the use of whey protein fibrils in layer-by-layer interface Engineering for encapsulates. Emulsion particles may also be produced to act as multiple reactors for Food applications. Future Food Engineering must provide solutions for sustainable Food systems and provide technologies allowing energy and water efficiency as well as waste recycling. Dry fractionation provides a novel solution for an energy and water saving separation process applicable to protein purification. Magnetic separation of particles advances protein recovery from wastewater streams. Food Engineering research is moving toward manufacturing of tailor-made Foods, sustainable use of resources and research at disciplinary interfaces. Modern Food engineers contribute to innovations in Food processing methods and utilization of structure–property relationships and reverse Engineering principles for systematic use of information of consumer needs to process innovation. Food structure Engineering, emulsion Engineering, micro- and nanotechnologies, and sustainability of Food processing are examples of significant areas of Food Engineering research and innovation. These areas will contribute to future Food Engineering and novel Food processes to be adapted by the Food industry, including process and product development to achieve improvements in public health and quality of life. Food Engineering skills and real industry problem solving as part of academic programs must show increasing visibility besides emphasized training in communication and other soft skills. © 2015 Springer Science+Business Media New York
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Food Engineering at multiple scales: case studies, challenges and the future - A european perspective
Food Engineering Reviews, 2016Co-Authors: Yrjö H. Roos, Dietrich Knorr, Gilles Trystram, Maarten A I Schutyser, Karin Schroën, Peter J. Fryer, Heinz-peter Schuchmann, ERICH JOSEF WINDHABAbstract:Abstract A selection of Food Engineering research including Food structure Engineering, novel emulsification processes, liquid and dry fractionation, Food Engineering challenges and research with comments on European Food Engineering education is covered. Food structure Engineering is discussed by using structure formation in freezing and dehydration processes as examples for mixing of water as powder and encapsulation and protection ofsensitive active components. Furthermore, a strength parameter is defined for the quantification of material properties in dehydration and storage. Methods to produce uniform emulsion droplets in membrane emulsification are presented as well as the use of whey protein fibrils in layerby-layer interface Engineering for encapsulates. Emulsion particles may also be produced to act as multiple reactors for Food applications. Future Food Engineering must provide solutions for sustainable Food systems and provide technologies allowing energy and water efficiency as well as waste recycling. Dry fractionation provides a novel solution for an energy and water saving separation process applicable to protein purification. Magnetic separation of particles advances protein recovery from wastewater streams. Food Engineering research is moving toward manufacturing of tailor-made Foods, sustainable use of resources and research at disciplinary interfaces. Modern Food engineers contribute to innovations in Food processing methods and utilization of structure–property relationships and reverse Engineering principles for systematic use of information of consumer needs to process innovation. Food structure Engineering, emulsion Engineering, micro- and nanotechnologies, and sustainability of Food processing are examples of significant areas of Food Engineering research and innovation. These areas will contribute to future Food Engineering and novel Food processes to be adapted by the Food industry, including process and product development to achieve improvements in public health and quality of life. Food Engineering skills and real industry problem solving as part of academic programs must show increasing visibility besides emphasized training in communication and other soft skills.
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Modelling with words - A new way in Food Engineering
1997Co-Authors: Gilles Trystram, Nathalie Perrot, Francis Courtois, Catherine Bonazzi, Jean-jacques BimbenetAbstract:Modelling with words - A new way in Food Engineering. 7. International Congress on Engineering and Food (ICEF7)
Karin Schroën - One of the best experts on this subject based on the ideXlab platform.
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Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective
Food Engineering Reviews, 2016Co-Authors: Yrjö H. Roos, Dietrich Knorr, Gilles Trystram, Maarten A I Schutyser, Karin Schroën, Peter J. Fryer, Heinz-peter Schuchmann, ERICH JOSEF WINDHABAbstract:A selection of Food Engineering research including Food structure Engineering, novel emulsification processes, liquid and dry fractionation, Food Engineering challenges and research with comments on European Food Engineering education is covered. Food structure Engineering is discussed by using structure formation in freezing and dehydration processes as examples for mixing of water as powder and encapsulation and protection of sensitive active components. Furthermore, a strength parameter is defined for the quantification of material properties in dehydration and storage. Methods to produce uniform emulsion droplets in membrane emulsification are presented as well as the use of whey protein fibrils in layer-by-layer interface Engineering for encapsulates. Emulsion particles may also be produced to act as multiple reactors for Food applications. Future Food Engineering must provide solutions for sustainable Food systems and provide technologies allowing energy and water efficiency as well as waste recycling. Dry fractionation provides a novel solution for an energy and water saving separation process applicable to protein purification. Magnetic separation of particles advances protein recovery from wastewater streams. Food Engineering research is moving toward manufacturing of tailor-made Foods, sustainable use of resources and research at disciplinary interfaces. Modern Food engineers contribute to innovations in Food processing methods and utilization of structure–property relationships and reverse Engineering principles for systematic use of information of consumer needs to process innovation. Food structure Engineering, emulsion Engineering, micro- and nanotechnologies, and sustainability of Food processing are examples of significant areas of Food Engineering research and innovation. These areas will contribute to future Food Engineering and novel Food processes to be adapted by the Food industry, including process and product development to achieve improvements in public health and quality of life. Food Engineering skills and real industry problem solving as part of academic programs must show increasing visibility besides emphasized training in communication and other soft skills.
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Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective
Food Engineering Reviews, 2016Co-Authors: Yrjö H. Roos, Dietrich Knorr, Gilles Trystram, Maarten A I Schutyser, Karin Schroën, Peter J. Fryer, Heinz-peter Schuchmann, ERICH JOSEF WINDHABAbstract:A selection of Food Engineering research including Food structure Engineering, novel emulsification processes, liquid and dry fractionation, Food Engineering challenges and research with comments on European Food Engineering education is covered. Food structure Engineering is discussed by using structure formation in freezing and dehydration processes as examples for mixing of water as powder and encapsulation and protection of sensitive active components. Furthermore, a strength parameter is defined for the quantification of material properties in dehydration and storage. Methods to produce uniform emulsion droplets in membrane emulsification are presented as well as the use of whey protein fibrils in layer-by-layer interface Engineering for encapsulates. Emulsion particles may also be produced to act as multiple reactors for Food applications. Future Food Engineering must provide solutions for sustainable Food systems and provide technologies allowing energy and water efficiency as well as waste recycling. Dry fractionation provides a novel solution for an energy and water saving separation process applicable to protein purification. Magnetic separation of particles advances protein recovery from wastewater streams. Food Engineering research is moving toward manufacturing of tailor-made Foods, sustainable use of resources and research at disciplinary interfaces. Modern Food engineers contribute to innovations in Food processing methods and utilization of structure–property relationships and reverse Engineering principles for systematic use of information of consumer needs to process innovation. Food structure Engineering, emulsion Engineering, micro- and nanotechnologies, and sustainability of Food processing are examples of significant areas of Food Engineering research and innovation. These areas will contribute to future Food Engineering and novel Food processes to be adapted by the Food industry, including process and product development to achieve improvements in public health and quality of life. Food Engineering skills and real industry problem solving as part of academic programs must show increasing visibility besides emphasized training in communication and other soft skills. © 2015 Springer Science+Business Media New York
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Food Engineering at multiple scales: case studies, challenges and the future - A european perspective
Food Engineering Reviews, 2016Co-Authors: Yrjö H. Roos, Dietrich Knorr, Gilles Trystram, Maarten A I Schutyser, Karin Schroën, Peter J. Fryer, Heinz-peter Schuchmann, ERICH JOSEF WINDHABAbstract:Abstract A selection of Food Engineering research including Food structure Engineering, novel emulsification processes, liquid and dry fractionation, Food Engineering challenges and research with comments on European Food Engineering education is covered. Food structure Engineering is discussed by using structure formation in freezing and dehydration processes as examples for mixing of water as powder and encapsulation and protection ofsensitive active components. Furthermore, a strength parameter is defined for the quantification of material properties in dehydration and storage. Methods to produce uniform emulsion droplets in membrane emulsification are presented as well as the use of whey protein fibrils in layerby-layer interface Engineering for encapsulates. Emulsion particles may also be produced to act as multiple reactors for Food applications. Future Food Engineering must provide solutions for sustainable Food systems and provide technologies allowing energy and water efficiency as well as waste recycling. Dry fractionation provides a novel solution for an energy and water saving separation process applicable to protein purification. Magnetic separation of particles advances protein recovery from wastewater streams. Food Engineering research is moving toward manufacturing of tailor-made Foods, sustainable use of resources and research at disciplinary interfaces. Modern Food engineers contribute to innovations in Food processing methods and utilization of structure–property relationships and reverse Engineering principles for systematic use of information of consumer needs to process innovation. Food structure Engineering, emulsion Engineering, micro- and nanotechnologies, and sustainability of Food processing are examples of significant areas of Food Engineering research and innovation. These areas will contribute to future Food Engineering and novel Food processes to be adapted by the Food industry, including process and product development to achieve improvements in public health and quality of life. Food Engineering skills and real industry problem solving as part of academic programs must show increasing visibility besides emphasized training in communication and other soft skills.