Delivering Functionality in Foods, 1st ed. 2022 From Structure Design to Product Engineering Food Engineering Series

This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By gathering an interdisciplinary team of scientists from the research areas of food engineering, biophysics, applied soft matter, food technology and applied human nutrition, this book contributes to an integrated process and product design approach for creating innovative, multi-phase structured foods delivering functionality.

Delivering functionality in foods: from structure design to product engineering serves as an important reference for food engineers, food technologists and nutritionists, covering all aspects of the design of food structures and their application in the development of functional food products. From the delivery of health-related functionalities to process and product engineering for delivery of multiple food properties, this work provides a comprehensive overview of the knowledge, processes and technologies required for the design of functional foods. 

Biophysics/Biochemistry-driven strategies for structure design in model multiphase foods.- Engineering self-assembly nano- and microstructures in food systems .- Designing complex (bio)polymer and colloidal systems .- Designing of novel and/or tunable structures for engineered nano- and microstructures for stability and controlled release of bioactives .- Development of advanced analytical and theoretical tools to elucidate the effects of structure on the health and nutritional attributes of the final food product.- Process and product engineering for food properties delivery.- Understanding and controlling the behavior of functional ingredients/ingredient design with targeted health functionality.- Biophysical and gastro-intestinal engineering aspects of nutrient absorption and physiological function.- Process innovations in encapsulation technology, drying, structuring technologies, non-thermal processing following a criterion for structure/process design.- Consumer perception as a criterion for process design.- Sharing knowledge and technologies between academia and industry for healthy foods design.- Enterprise-based innovation system in food structure design.- Structure design for gastronomy applications.- Case studies on structure/process development with relevance to different food manufacturing processes. 

António A. Vicente is a Professor in the Centre of Biological Engineering at University of Minho in Braga, Portugal

Cristina L. M. Silva is a Professor in the Faculty of Biotecnology at Universidade Católica Portuguesa in Porto, Portugal