Molecular self-assembly in the development of a new generation of edible fats

By Jorge F. Toro-Vazquez, PhD

Universidad Autónoma de San Luis Potosí

UV LEDs as a novel contemporary solution against common pathogens and spoilage organisms in foods and beverages

By Tatiana Koutchma, PhD

Agriculture and Agri-Food Canada /Government of Canada

Non-thermal technologies: there is still some room for novelties?

By Prof. Eng. Giovanna Ferrari

University of Salerno, Italy

Assessing the impact on scale-up of “non-idealities” in supercritical CO₂ extraction of solid food materials

By Dr. José M. del Valle and Dr. Gonzalo Núñez

Pontificia Universidad Católica de Chile and Universidad Técnica Federico Santa María, Chile

Innovative Technologies to Process FoodS

By Dr. Gustavo V. Barbosa-Cánovas

Washington State University, EEUU

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