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Food Process Engineering Research and Innovation in a Fast-Changing World

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Advances in Food Process Engineering Research and Applications

Part of the book series: Food Engineering Series ((FSES))

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Abstract

Among the most important challenges for the future of humanity is the provision of reasonably priced and sustainable supplies of energy, clean freshwater and adequate food, anywhere, anytime for anyone. Food process engineering is involved in all three of these main challenges directly or at least indirectly. A limiting factor for the growing of agricultural products, even today, is the sustainable supply of freshwater. In addition, water itself is the most important food. Freshwater shortage is a global problem, and water quality is of the utmost importance. Approximately 70 % of the freshwater consumed on Earth is needed to produce food and animal feed.

Based on research in recent decades, promising novel food processes have been taken up by the food industry and are becoming globally marketable developments. Encouraging research areas of food engineering to achieve high food quality and to improve process efficiency at the lowest cost and better sustainability are summarised. With the help of some recent research results from our institute, some of these developments, such as novel food formulations and Multiphysics simulation of microwave processing, will be elucidated.

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Author information

Authors and Affiliations

  1. Institute of Engineering in Life Sciences, Section of Food Process Engineering, Karlsruhe Institute of Technology (KIT), D-76131, Karlsruhe, Germany

    Helmar Schubert & Heike P. Schuchmann

  2. BASF SE, D-67117, Limburgerhof, Germany

    Robert Engel

  3. CSIRO Animal, Food and Health Sciences, Werribee, 3030, VIC, Australia

    Kai Knoerzer

Authors
  1. Helmar Schubert
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  2. Heike P. Schuchmann
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  3. Robert Engel
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  4. Kai Knoerzer
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Corresponding author

Correspondence to Heike P. Schuchmann .

Editor information

Editors and Affiliations

  1. Agricultural University of Athens Dept. Food Science & Technology, Athens, Greece

    Stavros Yanniotis

  2. School of Chemical Engineering Laboratory of Food Chemistry and Technol, National Technical University of Athens Division IV-Product and Process Developm, Athens, Greece

    Petros Taoukis

  3. Department of Food Science and Technolog, Agricultural University of Athens, Athens, Greece

    Nikolaos G. Stoforos

  4. Department of Nutrition and Dietetics, Harokopion University, Kallithea, Athens, Greece

    Vaios T. Karathanos

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Schubert, H., Schuchmann, H.P., Engel, R., Knoerzer, K. (2013). Food Process Engineering Research and Innovation in a Fast-Changing World. In: Yanniotis, S., Taoukis, P., Stoforos, N., Karathanos, V. (eds) Advances in Food Process Engineering Research and Applications. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-7906-2_1

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