Food Engineering Innovations Across the Food Supply Chain

Food Engineering Innovations Across the Food Supply Chain

1st Edition - December 5, 2021

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  • Editors: Pablo Juliano, Kai Knoerzer, Jay Sellahewa, Minh H. Nguyen, Roman Buckow
  • Paperback ISBN: 9780128212929
  • eBook ISBN: 9780323853590

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Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security. The book captures the highlights of the 13th International Congress of Engineering ICEF13 under selected congress themes, including Sustainable Food Systems, Food Security, Advances in Food Process Engineering, Novel Food Processing Technologies, Food Process Systems Engineering and Modeling, among others. Edited by a team of distinguished researchers affiliated to CSIRO, this book is a valuable resource to all involved with the Food Industry and Academia. Feeding the world’s population with safe, nutritious and affordable foods across the globe using finite resources is a challenge. The population of the world is increasing. There are two opposed sub-populations: those who are more affluent and want to decrease their caloric intake, and those who are malnourished and require more caloric and nutritional intake. For sustainable growth, an increasingly integrated systems approach across the whole supply chain is required.

Key Features

  • Focuses on innovation across the food supply chain beyond the traditional food engineering discipline
  • Brings the integration of on-farm with food factory operations, the inclusion of Industry 4.0 sensing technologies and Internet of Things (IoT) across the food chain to reduce food wastage, water and energy inputs
  • Makes a full intersection into other science domains (operations research, informatics, agriculture and agronomy, machine learning, artificial intelligence and robotics, intelligent packaging, among others)


Food science/technology engineers/Food Industry personnel, undergraduates in Food Engineering education programs

Table of Contents

  • Cover Image
  • Title Page
  • Copyright
  • Table of Contents
  • Contributors
  • About the editors
  • Preface
  • Chapter 1 Understanding and building resilience in food supply chains
  • Abstract
  • 1.1 Introduction
  • 1.2 The challenges for the supply chains of fresh produce
  • 1.3 Quantifying resilience
  • 1.4 Methodology
  • 1.5 Case study and discussion
  • 1.6 Concluding remarks
  • References
  • Chapter 2 Sustainable food systems
  • Abstract
  • 2.1 Introduction
  • 2.2 Sustainability of food systems
  • 2.3 Features of a sustainable food system
  • 2.4 A “zero-waste” approach for sustainable food systems
  • 2.5 The future of sustainable food systems
  • References
  • Chapter 3 Sustainability of the food supply chain; energy, water and waste
  • Abstract
  • 3.1 Introduction
  • 3.2 Status of energy conservation
  • 3.3 Fresh water demand
  • 3.4 Food waste
  • 3.5 Life cycle assessment
  • 3.6 Process analysis and design
  • 3.7 Conclusions and recommendations
  • Acknowledgments
  • References
  • Further reading
  • Chapter 4 Recovery of high-value compounds from food by-products
  • Abstract
  • 4.1 Introduction
  • 4.2 Natural compounds recovered from plant-based by-products
  • 4.3 High-value-added compounds from animal-based by-products
  • 4.4 Antiviral compounds from food by-products
  • 4.5 Concluding remarks
  • Acknowledgments
  • References
  • Chapter 5 Recent developments in fermentation technology: toward the next revolution in food production
  • Abstract
  • 5.1 Introduction
  • 5.2 Fermentation process engineering
  • 5.3 Industrial food fermentation
  • 5.4 Recent developments in food fermentation
  • 5.5 Conclusion and future perspectives
  • References
  • Chapter 6 Strategies to mitigate protein deficit
  • Abstract
  • 6.1 Introduction
  • 6.2 Protein demand
  • 6.3 Sustainability of alternative proteins sources
  • 6.4 Alternative protein extraction techniques
  • 6.5 Key determinants for the acceptance of alternative proteins
  • 6.6 Health considerations
  • 6.7 Conclusions
  • Acknowledgments
  • References
  • Chapter 7 Key technological advances of extrusion processing
  • Abstract
  • 7.1 Introduction
  • 7.2 Research approach
  • 7.3 Analysis of material design properties
  • 7.4 Analysis of processing conditions
  • 7.5 Concluding remarks
  • References
  • Chapter 8 Key technological advances and industrialization of continuous flow microwave processing for foods and beverages
  • Abstract
  • 8.1 Introduction
  • 8.2 Continuous flow microwave processing prototypes
  • 8.3 Intellectual property
  • 8.4 Conclusions
  • References
  • Chapter 9 Update on emerging technologies including novel applications: radio frequency
  • Abstract
  • 9.1 Introduction
  • 9.2 Radio frequency disinfestation of agricultural products
  • 9.3 Radio frequency pasteurization of food products
  • 9.4 Radio frequency pasteurization of food powders
  • 9.5 Radio frequency tempering and thawing of frozen foods
  • 9.6 Advantages and disadvantages of radio frequency processing
  • 9.7 Mathematical modeling
  • 9.8 Conclusions
  • References
  • Chapter 10 Recent advances in freezing processes: an overview
  • Abstract
  • 10.1 Introduction
  • 10.2 Noninvasive innovative freezing methods
  • 10.3 Ultrasound assisted freezing
  • 10.4 Substances regulating freezing process and final product quality
  • 10.5 Chilling, superchilling, and supercooling
  • 10.6 Conclusions
  • References
  • Chapter 11 Cooling of milk on dairy farms: an application of a novel ice encapsulated storage system in New Zealand
  • Abstract
  • 11.1 Introduction
  • 11.2 Background
  • 11.3 Options for further cooling of milk
  • 11.4 Pilot scale ice slab storage system
  • 11.5 Conclusions
  • Acknowledgment
  • References
  • Chapter 12 Novel drying technologies using electric and electromagnetic fields
  • Abstract
  • 12.1 Introduction
  • 12.2 Microwave and radio frequency drying
  • 12.3 Electrohydrodynamic drying
  • 12.4 Conclusions and perspectives
  • References
  • Chapter 13 Electrostatic spray drying of high oil load emulsions, milk and heat sensitive biomaterials
  • Abstract
  • 13.1 Introduction
  • 13.2 Principles of electrostatic spray drying
  • 13.3 Applications of electrostatic spray drying
  • 13.4 Conclusions
  • References
  • Chapter 14 Dairy encapsulation systems by atomization-based technology
  • Abstract
  • 14.1 Introduction
  • 14.2 Atomization-based technology for encapsulation
  • 14.3 Dairy ingredients as wall materials for encapsulation
  • 14.4 Dairy ingredients as core materials for encapsulation
  • 14.5 Summary
  • References
  • Chapter 15 Three-dimensional (3D) food printing—an overview
  • Abstract
  • 15.1 Introduction
  • 15.2 Overview
  • 15.3 Hardware
  • 15.4 Inks
  • 15.5 Example applications
  • 15.6 Commercial activity
  • 15.7 Conclusion
  • Acknowledgments
  • References
  • Chapter 16 Mathematical modeling—Computer-aided food engineering
  • Abstract
  • 16.1 Introduction
  • 16.2 Engines of computer-aided food engineering: mechanistic modeling frameworks
  • 16.3 Properties for the mechanistic models—prediction and integration
  • 16.4 Multiphysics and multiscale
  • 16.5 Process design and optimization
  • 16.6 Food packaging design
  • 16.7 Challenges in implementation
  • 16.8 Conclusions and future directions
  • References
  • Chapter 17 Chlorine dioxide technologies for active food packaging and other microbial decontamination applications
  • Abstract
  • 17.1 Introduction
  • 17.2 Current uses of chlorine dioxide
  • 17.3 Next-generation ClO2 technologies
  • 17.4 Nonthermal processing for inactivating B. anthracis spores
  • 17.5 Conclusions
  • References
  • Chapter 18 Polymer packaging for in-pack thermal pasteurization technologies
  • Abstract
  • 18.1 Introduction
  • 18.2 Packaging material options
  • 18.3 Packaging selection criteria
  • 18.4 Process–packaging interaction
  • 18.5 Storage studies of in-package pasteurized food products
  • 18.6 Summary and future development
  • References
  • Chapter 19 Innovations in Australia—A historical perspective
  • Abstract
  • 19.1 Introduction
  • 19.2 Aboriginal food engineering
  • 19.3 Colonial and postcolonial food engineering in Australia
  • 19.4 Conclusion
  • Acknowledgments
  • References
  • Chapter 20 Industry 4.0 and the impact on the agrifood industry
  • Abstract
  • 20.1 Introduction
  • 20.2 Industry 4.0 applied to revolutionize the agrifood system
  • 20.3 Current hurdles that are reducing uptake of digital technologies
  • 20.4 Conclusion
  • References
  • Chapter 21 Food Industry 4.0: Opportunities for a digital future
  • Abstract
  • 21.1 Introduction
  • 21.2 Visual analytics on relevant literature
  • 21.3 Characteristics of resilient customer-driven food chains
  • 21.4 Conclusions
  • References
  • Chapter 22 Potential applications of nanosensors in the food supply chain
  • Abstract
  • 22.1 Introduction
  • 22.2 Nanosensors
  • 22.3 Potential applications of nanosensors in food supply chain
  • 22.4 Conclusion
  • References
  • Chapter 23 Sensors for food quality and safety
  • Abstract
  • 23.1 Introduction
  • 23.2 Food sensors market
  • 23.3 Colorimetric sensors for food quality and safety
  • 23.4 Electrochemical sensors for food quality and safety
  • 23.5 Recommendations and future direction
  • Acknowledgment
  • Abbreviations
  • References
  • Chapter 24 Re-engineering bachelor’s degree curriculum in food engineering: Hypothesis and proposal
  • Abstract
  • 24.1 Introduction
  • 24.2 Hypothesis
  • 24.3 Designing a curriculum for degree programs
  • 24.4 Course content vis a vis management of student learning experience
  • 24.5 Status of food engineering programs around the world
  • 24.6 Concluding remarks
  • References
  • Chapter 25 Experience-based learning: Food solution projects
  • Abstract
  • 25.1 Introduction
  • 25.2 EIT Food
  • 25.3 Food solution programs
  • 25.4 Intended learning outcomes
  • 25.5 Conclusion
  • References
  • Chapter 26 Food engineering innovations across the food supply chain: debrief and learnings from the ICEF13 congress and the future of food engineering
  • Abstract
  • 26.1 Introduction
  • 26.2 Biosystems engineering for food security and sustainability
  • 26.3 Sustainable food supply through-chain engineering for food waste reduction and transformation
  • 26.4 Advances in refrigeration, freezing, and thawing
  • 26.5 Thermal and nonthermal processing for food safety and preservation
  • 26.6 Drying, predrying, and separation, technologies for preservation, and the incorporation of bioactives for health
  • 26.7 Innovative technologies for food structuring and product enhancement
  • 26.8 Sustainable packaging innovations for increased food safety, stability, and quality monitoring
  • 26.9 In vitro and in vivo digestive systems
  • 26.10 Industry 4.0 and sensor technologies to develop integrated food chain cyber-physical systems
  • 26.11 Re-engineering food engineering education to accommodate technological advances and societal challenges
  • 26.12 Concluding remarks
  • References
  • Index

Product details

  • No. of pages: 516
  • Language: English
  • Copyright: © Academic Press 2021
  • Published: December 5, 2021
  • Imprint: Academic Press
  • Paperback ISBN: 9780128212929
  • eBook ISBN: 9780323853590

About the Editors

Pablo Juliano

Dr. Pablo Juliano leads the Food Processing and Supply Chains Group, which aims at solving food industry challenges through science and innovation. He obtained his PhD in Food Engineering at Washington State University in the USA and a Master of Business Administration at Deakin University in Australia. He also occupied management roles with Nestlé Uruguay and CONAPROLE, a major dairy exporter in Uruguay. With over 20 years of service to the food industry in 7 countries, he develops and directs circular economy research programs through technology innovation. He has published over 100 peer reviewed research in innovative food processing technologies and optimisation of food supply chains. In particular, he led the development and commercialisation of an unprecedented, patented technology for food waste recovery. He is the CSIRO representative on the Australian Food Waste Strategy together with industry peak bodies, the federal and state governments, and is working with food clusters towards the implementation of agricultural food processing hubs for regional development. He is President of the Australian Food Engineers Association.

Affiliations and Expertise

Group Leader, Food Processing and Supply Chains, CSIRO, Australia

Kai Knoerzer

Dr. Kai Knoerzer has a background in process engineering (BSc), chemical engineering (MSc) and food process engineering (PhD, summa cum laude), all awarded from the Karlsruhe Institute of Technology (Germany). In 2006, he commenced work with Food Science Australia (a joint venture of the Commonwealth Scientific and Industrial Research Organisation (CSIRO) and the Victorian Government) as a Postdoctoral fellow. He has since become a Principal Research Scientist in CSIRO Agriculture and Food. Kai has a proven track record in food process engineering research and development, particularly of innovative technologies. Currently, he is leading research and venture science activities across a number of innovative food processing technologies, including high pressure thermal processing and extrusion technology. Kai’s work has shown both science impact, with more than 100 peer-reviewed journal publications, conference proceedings and book chapters, 7 patents/applications, 4 edited books and over 100 oral and 50 poster presentations at national and international conferences, as well as commercial impact in the food industry. His work has also been recognised with various international awards for research excellence. Kai has been an active member of IFT’s International Division in the leadership team for >10 years and is past chair of this division. Kai serves Elsevier's Food Science Reference Collections as the Food Process Engineering section editor.

Affiliations and Expertise

Principal Research Scientist/Engineer, Food Engineering, CSIRO, Australia

Jay Sellahewa

Mr. Jay Sellahewa graduated in Chemical Engineering from Bath University followed by a MSc in Food Engineering from Leeds University. Jay has a career spanning 45 years in research and industry in Australia and the UK where he has undertaken assignments in Australia, Europe, USA, Africa and Asia. Jay’s experience includes managing complex multi-disciplinary projects, carrying out strategic planning and the successful commercialisation of research in the agrifood industry. Jay has expertise in food process systems engineering, extrusion technology, non-thermal processing, sustainable food processing and Humanitarian Food Science & Technology. Jay is a Fellow of the Institution of Chemical Engineers and the Australian Institute of Food Science and Technology. Following a long career at CSIRO, Jay is currently an Adjunct Senior Lecturer at UNSW Sydney

Affiliations and Expertise

Adjunct Senior Lecturer, UNSW Sydney

Minh H. Nguyen

Prof. Nguyen has over 40 years of experience in Food Science and Technology as lecturer and researcher at Hawkesbury Agricultural College/ University of Western Sydney, National College of Food Technology, UK, Asian Institute of Technology, Thailand, Nestle Australia, Sandy Trout Food Preservation Research Laboratory Queensland. Held appointments as Member of Board of Directors, Hawkesbury Technologies Ltd (the university consulting company), Food Expert Consultant for the FAO of the United Nations and the Commonwealth Fund for Technical Co-operation and Food Biotechnology Expert for the International Development Program of Australian Universities. Elected Fellow of the International Academy of Food Science Food Science and Technology and Life Fellow of the Australian Institute of Food Science and Technology. Served as Chair, Food Engineering Group of the Australian Institute of Food Science and Technology, President of the Australian Food Engineering Association and the Australian representative, International Association of Engineering and Food. Authored and co-authored over 150 publications including refereed papers, refereed proceedings, patents, books, and book chapters.

Affiliations and Expertise

University of Western Sydney and University of Newcastle, Australia

Roman Buckow

Prof. Roman Buckow is a Professor of Practice in Food Engineering at the Centre for Advanced Food Engineering of the University of Sydney, Australia. He obtained his PhD in Food Process Engineering and Biotechnology from the Berlin University of Technology in Germany. Before joining the University of Sydney, he held multiple science management positions at CSIRO to create future food processing platforms and technologies that deliver sustainable gains in productivity and efficiency across the food value-chain. He has a strong track record of successful commercial adaptation in alternative dairy, meat, sugar, grain and legume processing and product innovations. Prof. Buckow served as the President of the Australian Food Engineering Association and International Association of Engineering and Food. He has authored and co-authored over 100 publications including refereed papers, refereed proceedings, patents, book and book chapters, and has been recognised with several CSIRO and international awards for his achievements.

Affiliations and Expertise

Professor of Food Engineering, University of Sydney, Australia

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