Understanding and building resilience in food supply chains / Sustainable food systems / Sustainability of the food supply chain : energy, water and waste / Recovery of high-value compounds from food by-products / Recent developments in fermentation technology : toward to next revolution in food production / Strategies to mitigate protein deficit / Key technological advances of extrusion processing / Key technological advances and industrialization of continuous flow microwave processing for foods and beverages / Update on emerging technologies including novel applications : radio frequency / Recent advances in freezing processes : an overview / Cooling of milk of milk on dairy farms : an application of a novel ice encapsulated storage system in New Zealand / Novel drying technologies using electric and electromagnetic fields / Electrostatic spray drying of high oil load emulsions, milk and heat sensitive biomaterials / Dairy encapsulation systems by atomization-based technology / Three-dimensional (3D) food printing : an overview / Mathematical modeling : computer-aided food engineering / Chlorine dioxide technologies for active food packaging and other microbial decontamination applications / Polymer packaging for in-pack thermal pasteurization technologies / Innovations in Australia : a historical perspective / Industry 4.0 and the impact on the agrifood industry

Food Industry 4.0 : opportunities for a digital future / Potential applications of nanosensors in the food supply chain / Sensors for food quality and safety / Re-engineering bachelor's degree curriculum in food engineering : hypothesis and proposal / Experience-based learning : food solution projects / Food engineering innovations across the food supply chain : debrief and learnings from the ICEF13 congress and the future of food engineering