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

本次会议将提供论坛，以帮助确定食品加工工程领域未来的研究方向。许多重要的技术进步都发生在对食品的生物物理理解上。这次会议将通过结合工程基础和食品科学的基本原理来帮助考虑这些进步。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。该计划包括以下内容：(1)食品的物理化学，涵盖乳剂和泡沫，蛋白质吸附，物理/化学性质以及食品中的水分关系等主题；(2)运输过程和单元操作，涵盖流变学、油炸/脱水、挤压、热加工和非热加工以及分离/包装等主题；(3)创新食品制造工艺，涵盖试点工厂和规模扩大，食品工程研究，食品加工和制造工艺的创新概念，以及食品制造中的工程问题。参加这次会议的将是国际性的，包括食品工程师、食品科学家、化学和生化工程师、食品化学家和食品微生物学家。＊＊＊

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. ***