Food Engineering Innovations Across the Food Supply Chain

1st Edition - December 5, 2021
Imprint: Academic Press
Editors: Pablo Juliano, Kai Knoerzer, Jay Sellahewa, Minh H. Nguyen, Roman Buckow
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 2 1 2 9 2 - 9
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 8 5 3 5 9 - 0

Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainab… Read more

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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.

Cover Image
Title Page
Copyright
Table of Contents
Contributors
About the editors
Preface
Chapter 1 Understanding and building resilience in food supply chains
Abstract
1.1 Introduction
1.2 The challenges for the supply chains of fresh produce
1.3 Quantifying resilience
1.4 Methodology
1.5 Case study and discussion
1.6 Concluding remarks
References
Chapter 2 Sustainable food systems
Abstract
2.1 Introduction
2.2 Sustainability of food systems
2.3 Features of a sustainable food system
2.4 A “zero-waste” approach for sustainable food systems
2.5 The future of sustainable food systems
References
Chapter 3 Sustainability of the food supply chain; energy, water and waste
Abstract
3.1 Introduction
3.2 Status of energy conservation
3.3 Fresh water demand
3.4 Food waste
3.5 Life cycle assessment
3.6 Process analysis and design
3.7 Conclusions and recommendations
Acknowledgments
References
Further reading
Chapter 4 Recovery of high-value compounds from food by-products
Abstract
4.1 Introduction
4.2 Natural compounds recovered from plant-based by-products
4.3 High-value-added compounds from animal-based by-products
4.4 Antiviral compounds from food by-products
4.5 Concluding remarks
Acknowledgments
References
Chapter 5 Recent developments in fermentation technology: toward the next revolution in food production
Abstract
5.1 Introduction
5.2 Fermentation process engineering
5.3 Industrial food fermentation
5.4 Recent developments in food fermentation
5.5 Conclusion and future perspectives
References
Chapter 6 Strategies to mitigate protein deficit
Abstract
6.1 Introduction
6.2 Protein demand
6.3 Sustainability of alternative proteins sources
6.4 Alternative protein extraction techniques
6.5 Key determinants for the acceptance of alternative proteins
6.6 Health considerations
6.7 Conclusions
Acknowledgments
References
Chapter 7 Key technological advances of extrusion processing
Abstract
7.1 Introduction
7.2 Research approach
7.3 Analysis of material design properties
7.4 Analysis of processing conditions
7.5 Concluding remarks
References
Chapter 8 Key technological advances and industrialization of continuous flow microwave processing for foods and beverages
Abstract
8.1 Introduction
8.2 Continuous flow microwave processing prototypes
8.3 Intellectual property
8.4 Conclusions
References
Chapter 9 Update on emerging technologies including novel applications: radio frequency
Abstract
9.1 Introduction
9.2 Radio frequency disinfestation of agricultural products
9.3 Radio frequency pasteurization of food products
9.4 Radio frequency pasteurization of food powders
9.5 Radio frequency tempering and thawing of frozen foods
9.6 Advantages and disadvantages of radio frequency processing
9.7 Mathematical modeling
9.8 Conclusions
References
Chapter 10 Recent advances in freezing processes: an overview
Abstract
10.1 Introduction
10.2 Noninvasive innovative freezing methods
10.3 Ultrasound assisted freezing
10.4 Substances regulating freezing process and final product quality
10.5 Chilling, superchilling, and supercooling
10.6 Conclusions
References
Chapter 11 Cooling of milk on dairy farms: an application of a novel ice encapsulated storage system in New Zealand
Abstract
11.1 Introduction
11.2 Background
11.3 Options for further cooling of milk
11.4 Pilot scale ice slab storage system
11.5 Conclusions
Acknowledgment
References
Chapter 12 Novel drying technologies using electric and electromagnetic fields
Abstract
12.1 Introduction
12.2 Microwave and radio frequency drying
12.3 Electrohydrodynamic drying
12.4 Conclusions and perspectives
References
Chapter 13 Electrostatic spray drying of high oil load emulsions, milk and heat sensitive biomaterials
Abstract
13.1 Introduction
13.2 Principles of electrostatic spray drying
13.3 Applications of electrostatic spray drying
13.4 Conclusions
References
Chapter 14 Dairy encapsulation systems by atomization-based technology
Abstract
14.1 Introduction
14.2 Atomization-based technology for encapsulation
14.3 Dairy ingredients as wall materials for encapsulation
14.4 Dairy ingredients as core materials for encapsulation
14.5 Summary
References
Chapter 15 Three-dimensional (3D) food printing—an overview
Abstract
15.1 Introduction
15.2 Overview
15.3 Hardware
15.4 Inks
15.5 Example applications
15.6 Commercial activity
15.7 Conclusion
Acknowledgments
References
Chapter 16 Mathematical modeling—Computer-aided food engineering
Abstract
16.1 Introduction
16.2 Engines of computer-aided food engineering: mechanistic modeling frameworks
16.3 Properties for the mechanistic models—prediction and integration
16.4 Multiphysics and multiscale
16.5 Process design and optimization
16.6 Food packaging design
16.7 Challenges in implementation
16.8 Conclusions and future directions
References
Chapter 17 Chlorine dioxide technologies for active food packaging and other microbial decontamination applications
Abstract
17.1 Introduction
17.2 Current uses of chlorine dioxide
17.3 Next-generation ClO2 technologies
17.4 Nonthermal processing for inactivating B. anthracis spores
17.5 Conclusions
References
Chapter 18 Polymer packaging for in-pack thermal pasteurization technologies
Abstract
18.1 Introduction
18.2 Packaging material options
18.3 Packaging selection criteria
18.4 Process–packaging interaction
18.5 Storage studies of in-package pasteurized food products
18.6 Summary and future development
References
Chapter 19 Innovations in Australia—A historical perspective
Abstract
19.1 Introduction
19.2 Aboriginal food engineering
19.3 Colonial and postcolonial food engineering in Australia
19.4 Conclusion
Acknowledgments
References
Chapter 20 Industry 4.0 and the impact on the agrifood industry
Abstract
20.1 Introduction
20.2 Industry 4.0 applied to revolutionize the agrifood system
20.3 Current hurdles that are reducing uptake of digital technologies
20.4 Conclusion
References
Chapter 21 Food Industry 4.0: Opportunities for a digital future
Abstract
21.1 Introduction
21.2 Visual analytics on relevant literature
21.3 Characteristics of resilient customer-driven food chains
21.4 Conclusions
References
Chapter 22 Potential applications of nanosensors in the food supply chain
Abstract
22.1 Introduction
22.2 Nanosensors
22.3 Potential applications of nanosensors in food supply chain
22.4 Conclusion
References
Chapter 23 Sensors for food quality and safety
Abstract
23.1 Introduction
23.2 Food sensors market
23.3 Colorimetric sensors for food quality and safety
23.4 Electrochemical sensors for food quality and safety
23.5 Recommendations and future direction
Acknowledgment
Abbreviations
References
Chapter 24 Re-engineering bachelor’s degree curriculum in food engineering: Hypothesis and proposal
Abstract
24.1 Introduction
24.2 Hypothesis
24.3 Designing a curriculum for degree programs
24.4 Course content vis a vis management of student learning experience
24.5 Status of food engineering programs around the world
24.6 Concluding remarks
References
Chapter 25 Experience-based learning: Food solution projects
Abstract
25.1 Introduction
25.2 EIT Food
25.3 Food solution programs
25.4 Intended learning outcomes
25.5 Conclusion
References
Chapter 26 Food engineering innovations across the food supply chain: debrief and learnings from the ICEF13 congress and the future of food engineering
Abstract
26.1 Introduction
26.2 Biosystems engineering for food security and sustainability
26.3 Sustainable food supply through-chain engineering for food waste reduction and transformation
26.4 Advances in refrigeration, freezing, and thawing
26.5 Thermal and nonthermal processing for food safety and preservation
26.6 Drying, predrying, and separation, technologies for preservation, and the incorporation of bioactives for health
26.7 Innovative technologies for food structuring and product enhancement
26.8 Sustainable packaging innovations for increased food safety, stability, and quality monitoring
26.9 In vitro and in vivo digestive systems
26.10 Industry 4.0 and sensor technologies to develop integrated food chain cyber-physical systems
26.11 Re-engineering food engineering education to accommodate technological advances and societal challenges
26.12 Concluding remarks
References
Index

Pablo Juliano

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.

Affiliations and expertise

Group Leader, Food Processing and Supply Chains, CSIRO, Australia

Kai Knoerzer

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 science impact, with more than 100 peer-reviewed journal publications, conference proceedings and book chapters, 7 patents/applications, 4 edited books and over 100 oral and 50 poster presentations at national and international conferences, as well as commercial impact in the food industry. His work has also been recognised with various international awards for research excellence. Kai has been an active member of IFT’s International Division in the leadership team for >10 years and is past chair of this division. Kai serves Elsevier's Food Science Reference Collections as the Food Process Engineering section editor.

Affiliations and expertise

Principal Research Scientist/Engineer, Food Engineering, CSIRO, Australia

Jay Sellahewa

Mr. Jay Sellahewa graduated in Chemical Engineering from Bath University followed by a MSc in Food Engineering from Leeds University. Jay has a career spanning 45 years in research and industry in Australia and the UK where he has undertaken assignments in Australia, Europe, USA, Africa and Asia. Jay’s experience includes managing complex multi-disciplinary projects, carrying out strategic planning and the successful commercialisation of research in the agrifood industry. Jay has expertise in food process systems engineering, extrusion technology, non-thermal processing, sustainable food processing and Humanitarian Food Science & Technology. Jay is a Fellow of the Institution of Chemical Engineers and the Australian Institute of Food Science and Technology. Following a long career at CSIRO, Jay is currently an Adjunct Senior Lecturer at UNSW Sydney

Affiliations and expertise

Adjunct Senior Lecturer, UNSW Sydney

Minh H. Nguyen

Prof. Nguyen has over 40 years of experience in Food Science and Technology as lecturer and researcher at Hawkesbury Agricultural College/ University of Western Sydney, National College of Food Technology, UK, Asian Institute of Technology, Thailand, Nestle Australia, Sandy Trout Food Preservation Research Laboratory Queensland. Held appointments as Member of Board of Directors, Hawkesbury Technologies Ltd (the university consulting company), Food Expert Consultant for the FAO of the United Nations and the Commonwealth Fund for Technical Co-operation and Food Biotechnology Expert for the International Development Program of Australian Universities. Elected Fellow of the International Academy of Food Science Food Science and Technology and Life Fellow of the Australian Institute of Food Science and Technology. Served as Chair, Food Engineering Group of the Australian Institute of Food Science and Technology, President of the Australian Food Engineering Association and the Australian representative, International Association of Engineering and Food. Authored and co-authored over 150 publications including refereed papers, refereed proceedings, patents, books, and book chapters.

Affiliations and expertise

University of Western Sydney and University of Newcastle, Australia

Roman Buckow

Prof. Roman Buckow is a Professor of Practice in Food Engineering at the Centre for Advanced Food Engineering of the University of Sydney, Australia. He obtained his PhD in Food Process Engineering and Biotechnology from the Berlin University of Technology in Germany. Before joining the University of Sydney, he held multiple science management positions at CSIRO to create future food processing platforms and technologies that deliver sustainable gains in productivity and efficiency across the food value-chain. He has a strong track record of successful commercial adaptation in alternative dairy, meat, sugar, grain and legume processing and product innovations. Prof. Buckow served as the President of the Australian Food Engineering Association and International Association of Engineering and Food. He has authored and co-authored over 100 publications including refereed papers, refereed proceedings, patents, book and book chapters, and has been recognised with several CSIRO and international awards for his achievements.

Affiliations and expertise

Professor of Food Engineering, University of Sydney, Australia

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Food Engineering Innovations Across the Food Supply Chain

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Pablo Juliano

Kai Knoerzer

Jay Sellahewa

Minh H. Nguyen

Roman Buckow

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