Keynote Lecture.- Food Engineering — From Arts to Science.- Plenary Lectures.- Mechanical Emulsification.- Applications of NMR to Food Science and Engineering.- Progress in Pasteurization and Sterilization.- Fouling and Cleaning: Mechanisms and Models.- Supercritical Fluids: Fundamentals and Applications.- Neural Networks in Bioprocess Engineering.- Implementation of Model Based Optimization of Product Quality Parameters in Dairy Processes.- Physiological Functions of Foods.- Physical and Physicochemical Properties of Food.- Estimation of Double Layers Flow Model for Fluidity of Milk in a Capillary.- Effect of Moisture Content on Flow Characteristics of SPI Melt at an Elevated Temperature.- Novel Approach to Characterize the Flow Properties of Fine Dry Food Powders.- Viscosity Measurements of Fresh and Heat Stressed Frying Oil at High Temperatures.- Viscosity Properties by Amylograph of Rice.- Physicochemical Properties and Hypolipidemic Function of Levan and its Partial Hydrolysate.- The Use of Xylanolytic Enzymes in Processing of Cereals.- Viscoelasticity of Butter.- Viscoelastic Characteristics of Bread Crumb and Graphic Analysis of Compression Creep Curve.- Viscoelastic Behavior of Parboiled Rice.- Stress Relaxation Characteristics of Alfalfa Cubes.- Studies on Rheological Properties of Foods.- Rheology of Set Type and Stirred Type Yoghurt: Build-up, Break-down and Recovery; The Effects of pH, Temperature and Starter.- Monitoring of Milk Curd Formation by Means of Physical Properties.- Rheological Analysis of Jelly Strength in Heat Induced Gel Like Kamaboko.- Relationships of Rheological and Hydrodynamic Properties of Biopolymeric Ingredients to the Composite Surimi Gel Texture.- Hypocaloric Jams from Grape Juice.- Mechanical Properties of Foods Near the Sol-Gel Transition Point.- Effects of Sugars on the Gel-Sol Transition of Agarose and k -Carrageenan.- Rheological Changes During Sol-Gel Transition of Pectin-Sucrose/Fructose Dispersions.- Critical Behavior of Agarose Near the Sol-Gel Transition Point.- Microstructure of Hydrogel and its Relationship with Molecular-Sieve Characteristics in Gel Electrophoresis.- Physicochemical Studies on Gelation of Soybean 7S and 11s Proteins by Glucono-?-Lactone.- Rheological Models for Shelled Maize En-Masse.- Nondestructive Texture Measurement of Apples.- Description of Bread Textural Deterioration by Stress-Strain Curves, Recoverable Work, and Thermal Transitions.- Fracture Stress of Frozen Soybean Curd.- The Influence of Moisture Content on the Failure Mode of Biscuits.- Changes of Physical Properties of Drying Materials.- Effects of Baking and Storage Conditions on Mechanical Properties of White Bread.- Impedance Spectroscopic Analysis in Agricultural Products.- Finite Element Analysis on the Effective Thermal Conductivity of Dispersed Systems.- Measurement of Fraction of Frozen Water and Thermal Conductivity in Frozen Food Materials.- Thermophysical Properties of Raspberries and Apples.- A Thermomechanical Method for Determining Collapse Temperatures of Food Powders.- Thermal Studies of Natural Fruits.- Thermal Conversion of Starch at Low Water Activity.- Characterization of W/O/W Emulsions with a View to Possible Food Applications.- Application of Membrane Emulsification Method for Preparing Food Emulsions and Emulsion Characteristics.- Evaluation of Model Food Emulsion Stability by Hygrometric Measurements.- Addition of Soy Lysophospholipids Enhances Emulsifying Ability of Food Emulsifiers.- Changes in Water Activity and Functional Properties of Protein Hydrolysates.- Water Activity and Water Behavior of Soy Sauce, Dehydrated Soy Sauce and the Improvement on Hygroscopicity of Dehydrated Soy Sauce.- Sorption Isotherms and Heats of Sorption for Fruit Jams.- Water Sorption Isotherms of Food Model Mixtures.- Glass Transitions and Physical State of Dehydrated Milk Products.- Stickiness and Caking of Infant Formula Food Powders Related to the Glass Transition Phenomena.- Tentative of Inducing Fruit Sugar Crystallization During Freezing to Reduce the Hygroscopicity of the Corresponding Freeze-Dried Powders.- Diffusivity of Water in Flour/Raisin Mixtures.- The Use of Digitized Video Images for Monitoring Color and Color Evolution of Jonagold Apples During Shelf Life.- Computerized Image Analysis of Gas Cell Distribution in Several Foods.- Functional Properties of Lupinus luteus Proteins.- Stability of Glutathione in Solution.- Aroma of Thymus zygis. Chemical and Sensorial Analysis.- Application of NMR to Food Engineering.- Measurement of Material Properties in Heterogeneous Food Systems by Magnetic Resonance Imaging.- Analysis of the Flow Field in a Single Screw Extruder Using Magnetic Resonance Imaging.- Determination and Calculation of Freezing Equilibria in Frozen Foods.- The Characteristics of the Hydration Water of Protein in Relation with the Freezing and Drying Denaturation.- NMR Study of the Dynamic Behaviour of Water in Food Systems: Guar Galactomannan Solutions and Pectin Gels.- NMR-Measurememts to Study Binding States and Mobility of Water in Cellulose Packaging Materials.- Heat Capacity Modeling of Frozen Food Gels from NMR Determination of Water States.- Measurement of moisture Diffusion in a Soybean seed by Pulsed-Field-Gradient NMR Method.- Moisture Diffusion in Fresh and Dehydrated Fish Flesh Measured by PFG-NMR.- 1H-NMR Images and Localized Spectra of Foods.- Mechanical Processing of Food.- Investigation of Jet Agglomeration Processes.- The Effect of Interparticle Forces on the Separation of Fine Powders from Gas-Solid Two Phase Flow.- An Application of Cryo-Shattering for Separating Low-Fat Meat from Fatty Meat.- Utilization of Brittle Fracture Properties of Frozen Foodstuffs.- Mechanical Disintegration of Microorganisms by Wet Milling and High-Pressure Homogenization — A comparative Study.- Developement of Micro Cut Blender.- Simulation in Food Plant Design Using Siman.- Intelligent Mixer for Bread Dough.- Effects of L-Ascorbic Acid and Related Compounds on Gluten and Starch During Breadmaking in a Home Baking Machine.- Analysis of Continuous Whipping of Cream.- Controlled Biaxial Extension of Food Polymer Gels.- Process of Formation of Porous Structure of Baked Foods During Heating.- Reduction in Damage to Dried Sultana During Removal of Cap-Stems.- Thermal and Mass Transfer Operations of Food.- Thermal Property Measurements of Fried Foods Using Differential Scanning Calorimeter.- Colorimetric Measurements of Meat Products Cooked Using Different Systems.- Interactions between Maillard Reaction Products and Lipid Oxidation During the Roasting Process and Storage of Hazel-Nuts (Corylus avellana).- A New Method of Monitoring Particle Motion and Temperature in a Liquid/Particle System.- Co-Rotating Disc Scraped-Surface Heat Exchanger for Food Processing.- Heat Transfer in Bakery Ovens.- Modelling and Simulation of Food Frying Processes.- Modelling Pasta Cooking Processes.- Ohmic Thawing of Shrimp Blocks.- Ohmic Heating of Food Materials Effects of Frequency on the Heating Rate of Fish Protein.- Heat Transfer Analysis in Food Heated by Far-Infrared Radiation.- Optical Characteristics of Vegetables in Far-Infrared Irradiation Heating.- Temperature Distribution in Microwave Oven Heating — The Influence of Different Cavity Modes.- In-Flow Microwave Heating of Pumpable Foods.- Mathematical Modeling of Batch Heating of Liquids in a Microwave Cavity.- Measurement of Evaporation Coefficient of Water During Vacuum Cooling of Lettuce.- Heat and Mass Transfer Modelling During Beef Carcass Chilling for Quality Control.- Corn Drying: Modelling the Quality Degradation.- Puff Drying of Foods in a Fluidised Bed.- Estimation of the Effective Moisture Diffusivity from Drying Data. Application to Some Vegetables.- Effect of Freezing Conditions on Vapor Permeability of Freeze-Dried Foods.- Moisture Content Distribution and Moisture Diffusion in Foods During Heating.- Mass Transfer in Osmotic Processes.- The Sorption of Water in the Agricultural Materials.- The Diffusion of Seasoning Substances in Various Slurries -Application of Nondestructive Measurement Using Ultrasonic Technique-.- Diffusion of Salt in Dry-Salted Feta Cheese.- Extraction Rate for Soluble Solids During Coffee Brewing.- The Measurement of the Losses of Soluble Solids in Legume Seeds (Lablat purpureus) During the Process of Soaking at Different Temperatures and in the Process of Cooking.- Evaluation of Steam Distillation of Roasted Coffee for Quality Improvement of Soluble Coffee.- Phase Change Operation.- Studies on the Recrystallization of Ice in Frozen Food Systems.- Ice Structure and its Control in Frozen Food Gels.- A Comparative Study of Freezing Time Prediction for Food Products.- Variation of Correction Factors in an Approximate Equation for Freezing and Thawing Time Prediction.- Progressive Freeze-Concentration and Its Relationship with the Ice Structure at Freezing Front.- Concentration and Dehydration Processes.- Freeze Concentration of Some Heat Sensitive Solutions.- Studies on the Freeze Concentration of Foods.—Determination of Eutectic Temperatures of Amino Acids in Aqueous Ethanol Solution —.- Ice Crystals Agglomerated in Freeze Concentration.- Thermodynamic Modeling of the Osmotic Concentration Process.- Recent Advances in Dewatering and Impregnation Soaking Processes.- Dewatering through Immersion in Sugar/Salt Concentrated Solutions (“ Osmotic Dehydration”) an Interesting Alternative for Seafood Stabilisation.- Osmotic Dehydration of Peas and its Effect on Drying.- Studies on the Sorption Characteristics of Bulk Wheat and Canola.- Diffusivity of Water and Solubles During Rehydration of Osmo-Convection Dried Plant Tissue.- Study of Rehydration before Eating on Dehydrated Vegetables.- Effect of Drying Conditions on Effective Moisture Diffusivity in “Chufa” Tubers (Cyperus esculentus L.).- Simultaneous Heat and Moisture Transfer with Hygrostrain-Stress Formation in Food Undergoing Drying.- Dynamic Modelling of Fruit Dehydration.- Determination of Structural Parameters for the Dried Layer of Coffee Solution Undergoing Sublimation Dehydration.- Quality Aspects in Drying of Food Granular Materials.- Considerations on the Diffusivities of Moisture and Aroma Components.- Flavour Retention in Different Methods of Spray Drying.- Improvement of l-Menthol Retention by Cyclodextrin During Drying.- Spray Drying Leaflash Technique: An Investigation on Pulverization and Flow Profiles.- Research of Far-Infrared Drying on White Mushroom.- Convective Drying of Lactobacillus Plantarum.- Convective Drying of Lactic Acid Starter Cultures with High Survival Rates.- Drying of Enzymes: Relationships between Thermal Stability of Enzymes and Water Concentration.- Reaction Kinetics in Food Processing.- Prediction of Kinetic Parameters for Food Quality Changes Using Equivalent Time at Standard Temperature.- Prediction of Quality Change During Food Storage.- Correlations between Physicochemical Properties and Kinetic Parameters of Different Cultivars of Rice.- Development and Validation of Prediction Models for Texture Change Under Varying Temperature Conditions.- The Effect of Cook-Chill Processing on the Texture Development of Different Types of Vegetables and Fruits.- The Effect of Water Activity and Temperature on the Retrogradation Rate of Gelatinized Wheat Flour.- Diffusion and Reaction in Wheat Grains.- Studies on Interaction between Non Enzymatic Browning Reaction and Lipid Oxidation in Food Processing.- Oxidation Rate of Polyunsaturated Fatty Acid and Antioxidation Effect of Gel Layer.- Simulation of Oxidation Processes of Liquid Lipids.- Isomerization Reaction Kinetics of Catechins in Packaged Tea Drinks During Processing.- Citrus Fruits Combination Improving Taste and Flavor of Marmalade.- Kinetics of Aspartame Degradation in Liquid Dairy Beverages.- Esterification in Micro Aqueous Organic Phase.- Thermal Inactivation of Pectinesterase in Papaya Pulp (pH 3.8).- Heat Gelation and Reaction Kinetics of Whey Protein Concentrates.- Effect of Microwave Heating on Non-Enzymatic Browning in Banana Products.- Effect of Microwave Heating Rate on Maltose Production in Sweetpotato.- Studies on the Microwave Heating-Rate Equations of Foods.- Studies on the Cooking-Rate Equations of Foods.- Kinetic Modelling of Chicken Muscle Thermal Conductivity During Deep-Fat Frying.- Cold Extrusion — Trebochemistry.- Fermentation Processes.- Chemical and Physical Changes of Tofuyo (Fermented Tofu) During Fermentation.- Statistical Characterization of Tempeh Starter from the Aroma Components of Soybean Tempeh.- Manufacturing of Solid Culture Media in film Bags for Shiitake Cultivation.- Sorghum Brewing with Facultative Anaerobic Rhizopus in Practical Operations.- Production of Enzymes for Food Processing by Solid State Fermentation.- Cell Growth and ?-Amylase Production Characteristics of Bacillus Subtilis ATCC 601.- Fermentation Processes for the Production of Natural Colour Compounds for the Food Industry.- Effect of Castor Oil Hydrolysate on the Production of ? — Decalactone and Cis-6-Dodecen-4-Olide by Sporobolomyces Odorus.- Modelling of Transport Phenomena During the Cultivation of Bacillus thuringiensis for the Production of Bioinsecticides.- Measurement of the Main Industrial Fermentation Parameters Governing the Production of Bioinsecticides by Bacillus thurinqiensis, var. kumamotoensis.- Use of Sweet Potato Processing Wastewater as Substrate for Fermentations.- Fermentative Production of L-Lactate from Xylose.- Optimization Studies of a Lactic Acid Fermented Beverage Process.- General Method for Lactic Acid Batch Fermentation Processes Monitoring.- Anaerobic Continuous Ethanol Fermentation using a Computer-Coupled Medium Feeding System Which has DDC Control pH of the Culture Broth.- Method for On-Line Prediction of the Alcoholic Fermentation Rate in Wine-Making.- Measurement of Cell Density in the Broth of Aggregative Organism by Continuous-Dilution-Photometric-Assay.- Dynamic Modelling of a Large Scale Air Lift Fermenter.- Bioreactors Using Enzymes and Cells.- Biocatalytic Production of Cellobiose Containing Oligosaccharide Mixture.- Enzymatic Production and Membrane Concentration of Oligosaccharides from Milk Whey.- Construction of Integrated Bioreactor System for Biologically Active Peptides from Isolated Soybean Protein.- Trypsin-Catalyzed Synthesis of Oligopeptides Containing Hydrophilic and Essential Amino Acid, L-Lysine.- Integration of Reaction and Recovery by a Continuous Emulsion Enzyme Reactor with in-Line Removal of the Oil and Water Phase by Membrane Separation.- Interesterification of Triglycerides in Organic Solvent using Modified Lipase.- The Effect of Lipids Oxidation on the Activity of Inter-Esterification of Triglyceride by Immobilized Lipase.- Triacylglycerol Synthesis from Fatty Acid and Glycerol Using Immobilized Lipase.- NAD(P)H Regeneration in Yeast Cells Using Ethanol as Energy Source.- Loose RO Membrane Reactor for L-Amino Acid Production with Coenzyme Recycling.- Studies on the Biological Reduction of the Nitrate Content of Carrot Juice and of a Model Solution Using Paracoccus Denitrificans DSM 65.- Development of a Bioreactor for Semi-Solid Fermentation Purposes: Bacterial Insecticide Fermentation.- Cotinuous Ethanol Production by Zymomonas Mobilis in a Bioreactor with Flame Making Ceramic Carriers.- Design and Scale-Up of Bioreactors for Microbial Polysaccharide Fermentation.- Application of a Bioreactor System to Soy Sauce Production.- Substrate Removal Characteristics in an Immobilised Cell Fluidized Bed Reactor.- Separation and Purification Processes.- Solvent Extraction of Flaxseed.- Large Scale Preparation of Highly-Purified Egg Yolk Phosphatidylcholine by HPLC.- Extraction and Concentration of Omega-3 Fatty Acids of Seal Blubber.- Separation of EPA and DHA from Fish Oil Using Supercritical Extraction with Ag Complex Pretreatment.- Selective Extraction of Proteins from Complex Solutions by Reverse Micelles.- Fractionation of ? -Lactoglobulin in Bovine Whey by Intermittent Up Flow System with Multi-Stage Ion Exchange Column.- Recovery of Lysozyme and Avidin from Egg White by Ion-Exchange Chromatography.- Development and Application of Cyclodextrin Polymer.- Membrane Processes.- Turbulent High-Schmidt Number Mass Transfer in UF.- The pore size of ultrafiltration membranes — a novel approach.- Reverse Osmosis System for Highly Concentrated Juice.- Factors Affecting the Performance of Crossflow Filtration of Yeast Cell Suspension.- Cross-Flow Membrane Filtration of Soy Sauce Lees.- Applications of the Ceramic Membranes to Soy Sauce.- Ceramic Filters for Food and Beverage Applications.- Recovery and Functional Properties of Protein from the Wastewater of Mungbean Starch Processing by Ultrafiltration.- Improved Extraction and Ultrafiltration Process for Protein Recovery from Soy Flour.- The Production of Protein Isolates from Chinese Rapeseed.- Separation and Concentration of Polyunsaturated Fatty Acids by a Combined System of Liquid-Liquid Extraction and Membrane Separation.- Refining Vegetable Oils by Membrane Technology.- Membrane Separation of Sunflower Oil Hydrolysates in Organic Solvents.- Catalyst Removal from Hydrogenated Oils Using Membrane Technology.- Continuous Synthesis of Aspartame Precursor with Membrane Enzyme Reactor — Membrane Extractor System.- Electro-Ultrafiltration Bioreactor for Enzymatic Reaction in Reverse-Micelles.- Pasteurization and Sterilization Processes.- Evaluation of the Integrated-Time-Temperature Effect of Thermal Processes on Foods: State of the Art.- Inactivation Kinetics of Bacterial Spores in Skim Milk, Concentrates, in Dependence on Water Activities and under Sealings.- Determination of the Thermal Death Kinetics of Bacterial Spores by Indirect Heating Methods.- A First Order Probabilistic Perturbation Analysis of the Growth and Thermal Inactivation of Lactobacillus Cells during Cold Storage and Reheating of Lasagna.- Variability of Thermal Process Lethality.- Microwave Heating of Liquid Foods.- Selection of Heating Media for Thermal Processing of Retort Pouches.- Numerical Analysis of Heat Transfer in the Sterilizing of Canned Foods by Vacuum Packing.- Heat Transfer in Liquid-Filled Containers During End-Over-End Rotation.- Development of High Speed Batchwise Sterilizer by Steam Fusion.- Computer Aided Design and Optimization of Sterilization of Canned Tuna.- Different Strategies for Controlling Pressure during the Cooling Stage in Batch Retorts.- The Influence of Uncertainties in Processing Conditions on Thermal Process Calculations.- ICRS/DS: A Computer Package for the Optimization of Batch Processes and its Applications in Food Processing.- Disruption of Microbial Cells by Flash Discharge of High Pressure Gas.- Sterilization of Beverages under Normal Temperature by a High-Voltage, Pulsed Discharge.- Comparative Effects of Gamma-Rays and Electron Beams on Film Dosimeters and Bacterial Spores.- Growth-Inhibitory Effect of Ceramics Powder Slurry on Bacteria.- Aseptic Processes.- Recent Studies on Aseptic Processing of Particulate Foods.- Laminar Tube Flow of a Newtonian Fluid Containing Large Spheres - Application to Aseptic Processing.- Flow Velocities of Particles in Holding Tube.- Flow of Solid-Liquid Food Mixtures.- Modeling of Time-Variant Heat Transfer in a Two-Phase System.- Heat Generation and Transfer in Electric Heating of a Laminar Flow of Food.- A New Nondestructive System to Evaluate Quantitatively the Efficiency of Food Antiseptics.- Development and Application of Aseptic New Materials (ASEPLA).- Continuous Sterilization of Particulate Foods by Ohmic Heating: Critical Process Design Considerations.- Quality Changes of Aseptically Packed Apple Juice During Storage and the Prediction of Its Shelf-Life.- Comparison of the Immersion Biotest and the Spore-Test Method for Evaluating the Integrity of Seals of Flexible Retort Packages.- Packaging Science and Technology.- Food Packaging and Shelf-Life.- Modified Atmosphere and Modified Humidity Packaging to Extend the Shelf Life of Fresh Mushrooms (Agaricus bisporus).- Design of Perforated Polymeric Packages for the Modified Atmosphere Storage of Broccoli.- Protection against Perishableness — New Packaging Materials and Principals of Permeation Measurement.- Edible Wheat Gluten Films: Optimization of the Main Process Variables and Improvement of Water Vapor Barrier Properties by Combining Gluten Proteins with Lipids.- Selection of Laminated Film for a Food Packaging.- Continuous Microwave Drying of Polyethylene Terephthalate (PET).- Sterilization of Packaging Containers by Gasified Hydrogen Peroxide and the Application to Flexible Aseptic Packaging Machine.- Aseptic Filling of Beverages in Glass Bottles — New Developed Processes in Germany.- Fouling and Cleaning.- A Kinetic Model for Fouling in Milk Processing.- Initial Events in Surface Fouling.- Adsorption of Protein onto Stainless Steel Particle Surface and its Desorption Behavior.- Processing under Unusual Conditions.- Supercritical Fluid Extrusion — A New Process.- Rate Processes in Supercritical Fluid Extraction.- Membrane Separation of Supercritical Fluid Mixture.- Adsorption Isotherms for Supercritical Carbon Dioxide on Proteins and Polysaccharides.- Application of Supercritical CO2 for Food Processing.- Supercritical Fluid Extraction of Aroma Compounds from Aromatic Herbs (Thymus zygis and Coriandrum sativum).- Separation of aroma components from soy sauce by continuous supercritical CO2 extraction.- Supercritical Carbon Dioxide Extraction of Carotenoids from Carrots.- The Performance of Preparative Supercritical-Fluid Chromatography of Lipids and Related Materials.- Continuous Processing of Milk Fat with Supercritical Carbon Dioxide.- Separation of Antioxidative Ferruginol from Japanese Cedar Bark by Supercritical Carbon Dioxide.- Moisture Adsorption Isotherms and Reaction Characteristics of Immobilized Lipase in Supercritical Carbon Dioxide.- Enzyme Reaction in Supercritical Fluid.- Supercritical Carbon Dioxide as Processing Medium for Enzymatic Interesterification.- Enzyme Inactivation by Pressurized Carbon Dioxide.- Purification of Organic Acids by Gas Anti-Solvent Crystallization.- Effect of High Pressure on Activity of some Oxidizing Enzymes.- Application of Sterilization Technique by Hydrostatic High Pressure for Green Tea Drink.- Study of High Pressure Effect on Inactivation of Bacillus Stearothermophilus Spores.- Development of Fiber-Containing Non-Expanded Products by Extrusion Cooking Process.- The Heat Denaturation Process of Soybean Protein by Twin Screw Extruder.- The Development and Control of Colour in Extrusion Cooked Foods Simulated using a Model Reaction Cell.- Application of Extrusion-Cooking for Feed Premixes Stabilization.- Extrusion of Castanea sativa.- Transportation and Preservation of Food.- Effects of Preparation Procedures and Packaging Materials on Quality Retention of Cut Chinese Cabbage.- Effects of Preparation Procedures and Packaging Materials on Quality Retention of Grated Carrots.- Storage Technology on Dehydrated Sword Bean.- Effects of Several Treatments on the Quality of Cold Stored ‘Clementine Mandarins’.- Postharvest Treatments on Quality of Mango Fruits (Mangifera indica (L) var. Zill) Stored at Low Temperature.- Flavor Change of Grape Juice During Processing.- Production of Powdery Products out of Concentrated Fruit-Juices and other Food and Bio-Products.- Physiological Roles of Membrane Alteration in Gamma Irradiated Potato Tuber.- Development of a Time-Temperature Indicating Device Using Phospholipase.- Heat Treatment Experiments on Hay to Eliminate Possible Contamination with Hessian Fly.- Bacteriocin Producing Lactic Acid Bacteria Used for Biopreservation of Food.- Studies on the Control of the Growth of Saccharomyces Cerevisiae by Using Response Surface Methodology to Achieve Effective Preservation at High Water Activities.- Sensors, Process Control, and Factory Automation.- Theory and Applications of a New Viscometer Based on Annulus Liquid Flow.- An Extended Hot-Wire Method for Monitoring Fluid Viscosity and the Onset of Gel Formation.- Use of an In-Line Viscometer in the Manufacture of Skim Milk Powder.- Development of Shear Stress Based Sensor to Measure Drying Rate and its Application to Snack Drying Automation.- Measurement of Fluid Thermal Conductivity with a Steady State Hot Wire Method.- Optical Sensors (UV, VIS & NIR) for the Determination of Connective Tissue, Lipid and Protein Functionality in Meat.- Quick Determination of Fat Content in Beef Longissimus by Near-Infrared Spectroscopy with a Fiber Optic Probe.- Individual Sugar Content Control by the use of F.T.-I.R. Spectroscopy Coupled with an A.T.R. Accessory.- Electrical Conductivity in Avocado as Maturity Index.- New Electrical Method for Density Sorting of Spherical Fruits.- Highly Sensitive and Rapid Determination of Diacetyl in Liquid Foods by Electrochemical Method.- Nondestructive Quality Evaluation of Melons by Acoustic Transmission Characteristics.- Nondestructive Internal Defect Detection of Agricultural Products Using Secondary Ultrasonic Wave.- Wireless Image Transmit Unit and High Speed Inspection System for Inner Side of Container.- Application of a Biogas Bubble Counter to Fermentation Processes.- Computer Aids in Flexible Food Manufacturing.- Automation of Cheese and Yogurt Manufacturing Processes.- Automation of Shrimp Quality Evaluation.- Automatic Control of the Biscuit Baking Oven Process.- Study of Handling Techniques for the Soft and Plastic Substance such as Food.- Dynamic Modelling and Simulation of Food Processes.- Neural Network control for extrusion cooking.- Fuzzy Techniques for Process State Estimation.- JIT and CIM Concepts, Applied to a Large Scale Catering Production Plant.- Innovation in Equipment Design and Plant Operation.- Development of Novel Agitating Device for Bioreactors.- Total Energy Management System (TEMS) at Foodstaff Factory Moderated Environmental Impact Production System.- A Blackboard and Object Oriented Fermentation Plant Model.- Environmental Problems in Food Industry.- Treatment of Sweet-Potato Processing Wastewater Using UASB Reactors. I - Start-Up of the Process.- Two Stage Controlled Anaerobic Bio-Reactor for Digesting Mixed Dairy Waste.- Activated Sludge Treatment of Meat Processing Wastewater.- Anaerobic Treatment of High Strength Dairy Processing Waste in an Upflow Anaerobic Sludge Blanket Reactor.- Anaerobic Treatment of Distilled Waste Water of Wheat ’ shochu’ Using Two-Phase Fermenter.- Pleurotus Production in Coffee Bean Wash Water.- By Products from Food Industries: Utilization for Bioinsecticide Production.- NOx Removal in Water by Biochemical Reaction.- Innovation in Traditional Food Processing.- Ripfadi: Ibero American Network on Physical Properties of Foods.- Relationships between Physical Properties and Chemical Components of Okinawan Brown Sugar.- The Effect of Processing Variables on the Product Quality of Soya Plantain Baby Food.- Predicting Tofu Productivities of Soybean Varieties by Tofu Gel Centrifugation.- Use of the Modern Technology in Improvement of Chinese Traditional Food Tou-Nao Processing.- Frozen Stabilized Mince as a Source of Pacific Whiting Surimi.- Production of Brasilian Imitation Cheese with a Partially Hidrogenated Vegetable Fat.- Design of Physiological Functions of Foods from Engineering Viewpoints.- Improvement of Bread Flavor by a Dairy Substrate Treated with Enzymes and Lactic Acid Bacteria.- Interaction between Inhibitors of Calcium Phosphate Formation and Calcium Ion.- Studies on the Optimum Conditions to Utilize Biologically Active Peptides Derived from Food Proteins.- Anti-Platelet Principle Found in the Essential Oil of Garlic (Allium sativum L.) and its Inhibition Mechanism.- Lipid Peroxide Decreasing Activity of Microbial Cells.- Effect of Water and Alcohol on the Formation of Inclusion Complex between Cyclodextrins and d-Limonene by Twin Screw Kneader.- Entrapment of Liquid Lipids into Powdery Matrixes of Saccharides and Proteins.