Trends In Food Engineering. The History and Future of Food Engineering. PHYSICAL PROPERTIES OF FOODS . Microstructural and Imaging Analyses as Related to Food Engineering. Engineering Properties of Foods. Current Status. Rheological Properties of Foods. Recent Developments. Thermal Properties in Food Sterilization. The Physical State and Food Quality of Cereal-Based Foods. ADVANCES IN FOOD PROCESSING. Structural Changes in the Minimal Processing of Fruits. Some Effects of Blanching and Sugar Impregnation. The Study of Critical Variables in the Treatment of Foods by Pulsed Electric Fields. Minimally Processed High Moisture Fruit Products by Combined Methods. Results of a Multinational Project. Minimally Processed Foods. State of the Art and Future. MODELING OF FOOD PROCESSING OPERATIONS. Salting of Manchego Type Cheese by Vacuum Impregnation. Osmotic Dehydration. An Approach to the Modeling of Solid-Liquid Food Operations. Mass Transfer Modeling in Structured Foods. The Preparation of Software as an Educational Aid for Food Engineering Courses. Critical Points for On-line Computer Simulation Control of the Canned Food Sterilization Process. Vision and Knowledge-Based Techniques in Raw Meat Classification for Cooked Ham Production. FOOD PACKAGING. High Barrier Polymers for the Design of Food Packages. Trends on Food Packaging. FOOD ENGINEERING EDUCATION. Food Engineering Curricula. North American and Asian Perspectives. Human Resources Formation for Food Technology in IberoAmerica. The Future of Food Engineering Education in Europe. Index