part Part I: Vision -- chapter 1 Food Engineering for the 21st Century / chapter 2 Trends in Food Engineering / chapter 3 Challenges for the Process Specialist in the 21st Century / chapter 4 Sustainability of Food Sector Development in Tropical Areas / chapter 5 International Congress on Engineering and Food: The First 25 Years / part Part II: Physical Chemistry -- chapter 6 State Transitions and Reaction Rates in Concentrated Food Systems / chapter 7 Biopolymer-Biopolymer Interactions at Interfaces and Their Impact on Food Colloid Stability / chapter 8 Triacylglyceride Crystallization in Vegetable Oils / chapter 9 The Functionality of Milkfat Fractions in Confectionery and Plastic Fats / chapter 10 Stabilization Mechanisms for Anthocyanin: The Case for Copolymerization Reactions / part Part III: Mass Transport -- chapter 11 Transport Properties in Food Engineering / chapter 12 Mass Transfer and Related Phenomena in Plant Tissue during Heat Treatment and Osmotic Stress / chapter 13 Non-Fickian Mass Transfer in Fruit Tissue / chapter 14 The Cellular Approach in Modeling Mass Transfer in Fruit Tissues / chapter 15 Mass Transport and Deformation Relaxation Phenomena in Plant Tissues / chapter 16 The Relation between Sublimation Rate and Volatile Retention during the Freeze-Drying of Coffee / chapter 17 A Proposal of Analysis of the Drying Phenomena by Means of Fractal Theory / part Part IV: Food Rheology -- chapter 18 Relationship between Rheology and Food Texture / chapter 19 Relevance of Rheological Properties in Food Process Engineering / chapter 20 Relevance of Rheological Properties in Food Process Engineering / chapter 21 Mixing of Viscoelastic Fluids: A New Strategy to Elucidate the Influence of Elasticity on Power Consumption / chapter 22 Microstructuring of Multiphase Food Systems in Shear and Elongational Process Flows / chapter 23 Modeling Viscosity of Starch Dispersion and Dough during Heating: Master Curves of Complex Viscosity / chapter 24 The Role of Rheology in Extrusion / chapter 25 Nonlinear Viscoelasticity Modeling of Vegetable Protein-Stabilized Emulsions / chapter 26 Rheological Properties of Food Materials under Standard and High Pressure and Temperature Conditions / chapter 27 Rheo-Reactor for Studying Food Processes: Specific Cases of Foaming and Freezing / part Part V: Food Structure -- chapter 28 Levels of Structure and Mechanical Properties of Solid Foods / chapter 29 Structure–Functionality Relationships in Foods / chapter 30 Structure and Food Engineering / chapter 31 Viewing Food Microstructure

part Part VI: Thermal Processing and Packaging -- chapter 32 Active Packaging: Science and Application / chapter 33 Mass Transfer in Food/Plastic Packaging Systems / chapter 34 Mass Transport within Edible and Biodegradable Protein-Based Materials: Application to the Design of Active Biopackaging / chapter 35 Cooling Uniformity in Overpressure Retorts Using Water Spray and Full Immersion / chapter 36 Contribution to Kinetics for the Development of Food Sterilization Processes at High Temperatures: IATA-CSIC Results / part Part VII: Minimal Processing -- chapter 37 Shelf-Life Prediction of Minimally Processed Chilled Foods / chapter 38 Update on Hurdle Technology / chapter 39 Microbial Behavior Modeling as a Tool in the Design and Control of Minimally Processed Foods / chapter 40 The Role of An Osmotic Step: Combined Processes to Improve Quality and Control Functional Properties in Fruit and Vegetables / chapter 41 Approaches for Safety Assessment of Minimally Processed Fruits and Vegetables / part Part VIII: Emerging Technologies -- chapter 42 Membrane Permeabilization and Inactivation Mechanisms of Biological Systems by Emerging Technologies / chapter 43 Innovative Fruit Preservation Methods Using High Pressure / chapter 44 Production Issues Related to UHP Food / chapter 45 Enhanced Thermal Effects under Microwave Heating Conditions / chapter 46 Applications of Low-Intensity Ultrasonics in the Dairy Industry / chapter 47 Ohmic Heating and Moderate Electric Field (MEF) Processing / chapter 48 Design, Construction, and Evaluation of a Sanitary Pilot Plant System PEF / part Part IX: Process Control -- chapter 49 Recent Advances in Simulation for the Process Industries / chapter 50 Simulation-Based Design of Food Products and Processes / chapter 51 Modeling and Simulation of Reactive and Separation Food Bed Processes / chapter 52 Modeling Bean Heating during Batch Roasting of Coffee Beans / part Part X: Food Biotechnology -- chapter 53 New Frontiers for Food Processing: The Impact of Changes in Agrobiotechnology / chapter 54 Novel and Potential Applications of a-Amylases in the Food Industry / chapter 55 Modeling Conditions Affecting the Production of a Bacteriocin by Enterococus faecium UQ1 and the Kinetics of the Bacteriocin Antilisterial Activity / part Part XI: Environmental -- chapter 56 Clean Technology in the Food Manufacturing Industry / chapter 57 Pest Control in the Food Industry: Raw Materials Control / part Part XII: Space Missions -- chapter 58 Storage Stability and Nutritive Value of Food for Long-Term Manned Space Missions / chapter 59 Preservation Methods Utilized for Space Food / chapter 60 NASA Food Technology Commercial Space Center / chapter 61 Role of the Internet in Food Engineering Teaching / chapter 62 Teaching Food Engineering with the aid of Multimedia / chapter 63 A Low-Cost, Versatile Laboratory Experiment in Food Engineering Using the Internet / chapter 64 Toward a Virtual Cooperative Training Program in Food Engineering