Introduction to the Rheology of foods with emphasis on linear and non-linear viscoelasticity and their application

By Dr. Jozef Kokini

Purdue University, United States of America

A novel membrane combination process for the nonthermal concentration of juices and beverages

By Dr. Carmen Moraru

Cornell University, United States of America

Application of high pressure-based technologies in food industry: Opportunities and future prospects

By Dr. V.M. (Bala) Balasubramaniam

The Ohio State University, United States of America

Shifting from disease-to health-associated bacterial sporeformers

By Dr. Daniel Paredes-Sabja

Universidad Andrés Bello, Chile

Laboratory data to develop industrial supercritical CO₂ separations of biological substrates: Extraction of lipids from oilseeds

By Dr. José Manuel del Valle

Pontificia Universidad Católica de Chile, Chile