Conference of Food Engineering 1995 (CoFe '95), Chicago, IL November 2 - 3, 1995

1995 年食品工程会议 (CoFe 95)，伊利诺伊州芝加哥，1995 年 11 月 2 - 3 日

• 批准号: 9528034
• 负责人: Ganesan Narsimhan
• 金额: $ 0.5万
• 依托单位: Purdue University
• 依托单位国家: 美国
• 项目类别: Standard Grant
• 财政年份: 1995
• 资助国家: 美国
• 起止时间: 1995-12-01 至 1997-11-30
• 项目状态: 已结题
• 来源: https://www.nsf.gov/awardsearch/showAward?AWD_ID=9528034&HistoricalAwards=false
• 关键词: Conference; Food; Engineering; 1995; CoFe

9528034 Narsimhan This conference will provide forum to help determine future research directions for the field of food process engineering. Many important technological advances are occurring in the biophysical understanding of foods. This conference will help to consider these advances by combining engineering fundamentals with the basic principles of food science. This will be accomplished by inviting leading researchers in different areas, including both industry and academia. The program includes sessions on: (1) the physical chemistry of foods, covering the topics of emulsions and foams, protein adsorption, physical/chemical properties, and moisture relations in foods; (2) transport processes and unit operations, covering the topics of rheology, frying/dehydration, extrusion, thermal and non- thermal processing, and separations/packaging; and (3) innovative food manufacturing processes, covering the topics of pilot plants and scale-up, research in food engineering, innovative concepts in food processing and manufacturing processes, and engineering issues in food manufacture. Participation at this conference will be international and will include food engineers, food scientists, chemical and biochemical engineers, food chemists, and food microbiologists. ***

9528034 Narsimhan本次会议将提供论坛，以帮助确定食品加工工程领域的未来研究方向。 许多重要的技术进步正在发生在对食物的生物物理理解方面。这次会议将有助于考虑这些进展，结合工程基础与食品科学的基本原则。 这将通过邀请包括工业界和学术界在内的不同领域的领先研究人员来实现。 该计划包括以下方面的课程：（1）食品的物理化学，涵盖乳液和泡沫，蛋白质吸附，物理/化学性质和食品中水分关系的主题;（2）运输过程和单元操作，涵盖流变学，油炸/脱水，挤出，热和非热处理，分离/包装的主题;及（3）创新食品制造程序，包括试验及扩大规模、食品工程研究、食品加工及制造程序的创新概念，以及食品制造的工程问题。 参加这次会议将是国际性的，将包括食品工程师，食品科学家，化学和生物化学工程师，食品化学家和食品微生物学家。 ***