International Conference on Food Engineering and Management (ICFEM)

Food Materials ScienceFood polymersFood structure, microstructure and nanostructureMicro- and nano- sciences and technologyWater and water related phenomena in foodsFood rheologyProduct structuring and modelingFood dispersions and emulsionsState and phase transitions of food materials-relation to qualityStructure-function relations of food constituents in composite food matricesFood and packaging materials interactionEngineering Properties of FoodsThermophysical and physicochemical properties of foodsMechanical properties of foodsTransport propertiesFood rheologyEngineering properties modellingFood propertiesAdvances in Food Process TechnologyInnovation in traditional processingThermal processingConcentration and dehydration processesCooling and freezingMechanical processing of foodsPackagingNovel Food ProcessesEmerging technologiesHigh Pressure ProcessingNon thermal processesSeparation and purification processesMinimal processingBioprocess EngineeringFood Product Engineering and Functional FoodsUnit operations for designed foodsFood product developmentDesign and processing of functional productsEngineering of delivery systems of bioactive foodsNovel foods and ingredientsFood Waste EngineeringPlant engineering and the environmentFood process byproduct engineeringEnvironmental engineeringSolid waste managementLiquid Waste managementWater use optimizationHygienic Design and Operation of Food PlantsInnovation in equipment design and plant operationHygenic processing and designFouling and cleaningModeling and Control of Food ProcessesModelling and simulationModelling of transport phenomenaSencorsAutomation, process control, intelligent systemsFood Process Design and EconomicsSustainable production systemsPlant engineering and the environmentNew technologies economicsCost in multicomponent optimizationEnsuring food securityWater quality and conservationOptimizing the use of energyModeling Food Safety and QualityNew technologies for the evaluation of quality and safetyReaction kinetics in food processingModeling of quality and safety and predictive microbiologyRisk assessment and safety assurance