Food Engineering Innovations Across the Food Supply Chain

Langue : Anglais

Coordonnateurs : Juliano Pablo, Knoerzer Kai, Sellahewa Jay, Nguyen Minh H., Buckow Roman

Couverture de l’ouvrage Food Engineering Innovations Across the Food Supply Chain

Résumé
Sommaire
Biographie
Commentaire

Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security. The book captures the highlights of the 13th International Congress of Engineering ICEF13 under selected congress themes, including Sustainable Food Systems, Food Security, Advances in Food Process Engineering, Novel Food Processing Technologies, Food Process Systems Engineering and Modeling, among others. Edited by a team of distinguished researchers affiliated to CSIRO, this book is a valuable resource to all involved with the Food Industry and Academia.

Feeding the world?s population with safe, nutritious and affordable foods across the globe using finite resources is a challenge. The population of the world is increasing. There are two opposed sub-populations: those who are more affluent and want to decrease their caloric intake, and those who are malnourished and require more caloric and nutritional intake. For sustainable growth, an increasingly integrated systems approach across the whole supply chain is required.

Food Engineering Across the Supply Chain 1. Food Processing in Operations Research

Sustainable Food Systems 2. Sustainable Food Systems 3. Sustainability of the food supply chain; Energy, Water and Waste

Food Security 4. Strategies to mitigate protein deficit

Advances in Food Process Engineering 5. Key technological advances and industrialisation of: Extrusion 6. Key technological advances and industrialisation of: Microwaves 7. Advances in freezing technologies 8. Key technological advances and industrialisation of: Novel drying technologies

Novel Food Processing Technologies 9. Update on emerging technologies including novel applications: Radiofrequencies 10. Update on emerging technologies including novel applications: 3D printing 11. Update on emerging technologies including novel applications: High Pressure Processing

Food Process Systems Engineering and Modelling 12. State of the art in food process modelling (linkages of modelling to food health outcomes as enablers, advances in modelling quality, sensory and quality)

Engineering Properties of Food and Packaging 13. Packaging innovations 14. Advances in polymer packaging

Food Engineering for Nutrition and Health 15. Fermentation 16. Resource recovery from co-products for healthy foods/ingredients 17. Dairy-based encapsulation delivery systems by atomisation-based technology

Food Engineering Education 18. Food engineering education - undergraduate teaching 19. Novel strategies for strengthening food engineering education

Innovations of Food Engineering in Australasia 20. A New Ice-Cold Storage System for On-Farm Cooling of Milk 21. Innovations in Australia - Historical perspective

Industry 4.0 and novel sensors 22. Industry 4.0 and the impact on the Agrifood industry 23. Food Industry 4.0, concept, implementation, and suppliers 24. Potential applications of nanosensors in the food supply chain 25. Sensors for Food Quality and Safety 26. Concluding Chapter

Dr. Pablo Juliano leads the Food Processing and Supply Chains Group, which aims at solving food industry challenges through science and innovation. He obtained his PhD in Food Engineering at Washington State University in the USA and a Master of Business Administration at Deakin University in Australia. He also occupied management roles with Nestlé Uruguay and CONAPROLE, a major dairy exporter in Uruguay. With over 20 years of service to the food industry in 7 countries, he develops and directs circular economy research programs through technology innovation. He has published over 100 peer reviewed research in innovative food processing technologies and optimisation of food supply chains. In particular, he led the development and commercialisation of an unprecedented, patented technology for food waste recovery. He is the CSIRO representative on the Australian Food Waste Strategy together with industry peak bodies, the federal and state governments, and is working with food clusters towards the implementation of agricultural food processing hubs for regional development. He is President of the Australian Food Engineers Association.
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 scien

Focuses on innovation across the food supply chain beyond the traditional food engineering discipline
Brings the integration of on-farm with food factory operations, the inclusion of Industry 4.0 sensing technologies and Internet of Things (IoT) across the food chain to reduce food wastage, water and energy inputs
Makes a full intersection into other science domains (operations research, informatics, agriculture and agronomy, machine learning, artificial intelligence and robotics, intelligent packaging, among others)