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9780128157817

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Food processing engineering, a branch of both food science and chemical engineering is rapidly evolving. The text covers the latest in innovative and non-innovative treatments, such as ultrasounds and pulsed electric fields. Each section opens with an article that covers the basic principles and applications of each technology. --Tecnica Molitoria

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Dr. Kasiviswanathan's is an international scientific expert in food processing, food engineering, texture and rheology and his research focuses on standards development in food and bioprocessing. He is co-Director of the Center for Bioprocessing Research and Development at South Dakota State University and he established a state-of-the-art Food and Biomaterials Processing Laboratory at the university. He is the EIC of Energy Systems published by the American Society of Agricultural and Biological Engineers (ASABE) and an Associate Editor for both their Processing Systems and Transactions of ASABE journals. He is also an editor for the International Journal of Food Properties (Taylor & Francis), and for editor for the IFT's Journal of Food Science (Wiley). He is also a Fulbright-Nehru Research Scholar, Tamil Nadu Agricultural University, Coimbatore, India. He has authored or coauthored more than 200 peer-reviewed publications and made more than 350 regional, national, and international presentations. Dr. Muthukumarappan has contributed to the revision of three ASABE standards. He has served in leadership roles on numerous Food and Process Engineering Institute (FPEI) committees and served as FPEI division representative to the Standards council. His awards and honors include a 2013 Distinguished Professor, 2012 ASABE Fellow Award, 2012 F.O. Butler Service Award, 2011 Griffith Faculty Research Award, 2010 International Research Award, 2009 Evelyn E. Rosentreter Standards Award in recognition of his outstanding contributions as a research leader and educator in the food and bioprocess engineering area, and in the development of international and ASABE standards. His h-index is 32. Dr. Kai Knoerzer has a background in process engineering (BSc), chemical engineering (MSc) and food process engineering (PhD, summa cum laude), all awarded from the Karlsruhe Institute of Technology (Germany). In 2006, he commenced work with Food Science Australia (a joint venture of the Commonwealth Scientific and Industrial Research Organisation (CSIRO) and the Victorian Government) as a Postdoctoral fellow. He has since become a Principal Research Scientist in CSIRO Agriculture and Food. Kai has a proven track record in food process engineering research and development, particularly of innovative technologies. Currently, he is leading research and venture science activities across a number of innovative food processing technologies, including high pressure thermal processing and extrusion technology. Kai's work has shown both science impact, with more than 100 peer-reviewed journal publications, conference proceedings and book chapters, 7 patents/applications, 4 edited books and over 100 oral and 50 poster presentations at national and international conferences, as well as commercial impact in the food industry. His work has also been recognised with various international awards for research excellence. Kai has been an active member of IFT's International Division in the leadership team for >10 years and is past chair of this division. Kai serves Elsevier's Food Science Reference Collections as the Food Process Engineering section editor.

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