Introduction
With an increasing global population, developing efficient methods for the mass production of food supplies has become crucial. Food engineering provides a vital link between primary food production and final consumption. As part of the online Encyclopedia of Life Support Systems (EOLSS), Food Engineering is a multi-author work that provides a rich source of information on the fundamental aspects of food processing, preservation, production and consumption. It discusses the basics underlying food transformation from both the standpoint of food technology and food engineering. This publication is essential reading for educators, university students, professional practitioners and decision- makers at all levels
Editor(s) Biography
Gustavo V. Barbosa-Cánovas received his B.S. in Mechanical Engineering at the University of Uruguay and his M.S. and Ph.D. in Food Engineering at the University of Massachusetts, Amherst, MA. He then worked as an Assistant Professor at the University of Puerto Rico from 1985–90, during which he was granted two National Science Foundation (NSF) awards for research productivity. Following this he went to Washington State University (WSU), where he is now Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food (CNPF). Dr. Barbosa-Cánovas chaired the Organizing Committee for the 1997 and 1999 Conference of Food Engineering (CoFE). In addition, he is an Editor of the journal Food Science and Technology International published by Sage, the journal Innovative Food Science and Emerging Technologies published by Elsevier Science, and the Food Engineering theme in the Encyclopedia of Life Support Systems (EOLSS) to be published by UNESCO.
Dr. Barbosa-Cánovas is the Editor-in-Chief of the Food Engineering Book Series published by Kluwer Academic and Plenum Publishers (KAPP) as well as of the Food Preservation Technology Book Series published by CRC Press. He has chaired and organized several technical sessions at the American Institute of Chemical Engineers (AIChE) and Institute of Food Technologists (IFT) annual meetings, edited twelve books on Food Engineering topics, and authored, among others, Dehydration of Foods (Chapman & Hall), Nonthermal Preservation of Foods (Marcel Dekker), Food Engineering Laboratory Manual (Technomic), and Engineering Properties of Biological Materials (ASAE). Dr. Barbosa-Cánovas is also a member of the editorial board for four technical journals, including the Journal of Food Engineering, Journal of Food Process Engineering, Journal of Food Science and Technology (LWT), and the International Journal of Physical Properties of Foods. He is International Consultant for the United Nations’ Food Agriculture Organization (FAO), Associate Researcher for the United Nations’ PEDECIBA (a special program to develop basic sciences), and a consultant for several major food companies in the United States
