VISION Food Engineering for the 21st Century, D. B. Lund Trends in Food Engineering, G. Trystram and J.J. Bimbenet Challenges for the Process Specialist in the 21st Century, K.R. Swartzel Sustainability of Food Sector Development in Tropical Areas, A.L. Raoult-Wack and N. Bricas International Congress on Engineering and Food: The First 25 Years, R. Jowitt PHYSICAL CHEMISTRY State Transitions and Reaction Rates in Concentrated Food Systems, Y. H. Roos and S. M. Lievonen Biopolymer-Biopolymer Interactions at Interfaces and their Impact on Food Colloid Stability, S. Damodaran Triacylglyceride Crystallization in Vegetable Oils, J. F. Toro-Vazquez, E. Dibildox-Alvarado, V. Herrera-Coronado and M. Charo-Alonso The Functionality of Milkfat Fractions in Confectionery and Plastic Fats, A. G. Marangoni Stabilization Mechanisms for Anthocyanin: The Case for Copolymerization Reactions, P. Wesche-Ebeling and A. Argaiz-Jamet MASS TRANSFER Transport Properties in Food Engineering, G. D. Saravacos Mass Transfer and Related Phenomena in Plant Tissue during Heat Treatment and Osmotic Stress, W. Spiess, D. Behsnilian, M. Ferrando, M. Gaiser, U. Gartner, M. Hasch, E. Mayer-Miebach, A. Rathjen, and E. Walz Non-Fickian of Mass Transfer in Fruit Tissue, V. Gekas, F. Oliveira, and G. Crapiste The Cellular Approach in Modeling Mass Transfer in Fruit Tissues, M. Le Maguer, G. Mazzanti, and C. Fernandez Mass Transport and Deformation Relaxation Phenomena in Plant Tissues, P. Fito, A. Chiralt, J. M. Barat and J. Martinez-Monzo The Relation Between Sublimation Rate and Volatile Retention during the Freeze-Drying of Coffee, K. Niranjan, J. M. Pardo, and D. S. Mottram A Proposal of Analysis of the Drying Phenomena by Means of the Fractal Theory, G. F. Gutierrez-Lopez, J. Chanona-Perez, L. Alamilla-Beltran, A. Hernandez-Parada, A. Jimenez-Aparicio, R. Farrera-Rebollo, and C. Odorica-Vargas FOOD RHEOLOGY Relationship Between Rheology and Food Texture, M. C. Bourne Relevance of Rheological Properties in Food Process Engineering, J. Velez-Ruiz Rheological Properties of Concentrated Suspensions: Applications to Foodstuffs, P. J. Carreau, F. Cotton, G. P. Citerne, and M. Moan Mixing of Viscoelastic Fluids: A New Strategy to Elucidate the Influence of Elasticity on Power Consumption, E. Brito-De la Fuente, F. Bertrand, P. Carreau, and P.A. Tanguy Microstructuring of Multiphase Food Systems in Shear and Elongational Process Flows, E. J. Windhab, P. Fischer, M. Stranzinger, and S. Kaufmann Modeling Viscosity of Starch Dispersion and Dough during Heating: Master Curves of Complex Viscosity, J. Tattiyakul, H-L. Liao, and M.A. Rao The Role of Rheology in Extrusion, O. H. Campanella, P. X. Li, K. A. Ross, and M. R. Okos Non-Linear Viscoelasticity Modeling of Vegetable Protein-Stabilized Emulsions, C. Gallegos, J. M. Franco, J. M. Madiedo, A. Raymundo, and I. Sousa Rheological Properties of Food Materials Under Standard and High Pressure and Temperature Conditions, A. Gaspar-Rosas Rheo-Reactor for Studying Food Processes: Specific Cases of Foaming and Freezing, L. Choplin, B. E. Chavez-Montes, and E. Schaer FOOD STRUCTURE Levels of Structure and the Mechanical Properties of Solid Foods, M. Peleg Structure-Functionality Relationships in Foods, A. H. Barret Structure and Food Engineering, J.M. Aguilera Viewing Food Microstructure, J. C. G. Blonk THERMAL PROCESSING AND PACKAGING Active Packaging: Science and Application, M. L. Rooney Mass Transfer in Food/Plastic Packaging Systems, R. Gavara and R. Catala Mass Transport within Edible and Biodegradable Protein Based Materials: Application to the Design of Active Biopackaging, S. Guilbert, A. Redl, and N. Gontard Cooling Uniformity in Overpressure Retorts Using Water Spray and Full Immersion, M. A. Tung, G. F. Morello, A. T. Paulson, and I. J. Britt Contribution to Kinetics for the Development of Food Sterilization Processes at High Temperatures: IATA-CSIC Results, M. Rodrigo, A. Martinez, and C. Rodrigo MINIMAL PROCESSING Shelf-Life Prediction of Minimally Processed Chilled Foods, B. M. McKenna Update on Hurdle Technology, L. Leistner Microbial Behavior Modeling as a Tool in the Design and Control of Minimally Processed Foods, S. M. Alzamora and A. Lopez-Malo The Role of an Osmotic Step: Combined Processes to Improve Quality and Control Functional Properties in Fruits and Vegetables, D. Torreggiani and G. Bertolo Approaches for Safety Assessment of Minimally Processed Fruits and Vegetables, M. S. Tapia and J. Welti-Chanes EMERGING TECHNOLOGIES Membrane Permeabilization and Inactivation Mechanisms of Biological Systems by Emerging Technologies, D. Knorr, V. Heinz, A. Angersbach, and D-U. Lee Innovative Fruit Preservation Methods using High Pressure, E. Palou, A. Lopez-Malo, and J. Welti-Chanes Production Issues Related to UHP Food, E. Y. Ting and R. G. Marshall Enhanced Thermal Effects Under Microwave Heating Conditions, H. S. Ramaswamy, T. Koutchma, and S. Tajchakavit Applications of Low Intensity Ultrasonics in the Dairy Industry, A. Mulet, J. A. Carcel, J. Benedito, and N. Sanjuan Ohmic Heating and Moderate Electric Field (MEF) Processing, S. K. Sastry, A. Yousef, H-Y. Cho, R. Unal, S. Salengke, W-C. Wang, M. Lima, S. Kulshrestha, P. Wongsa-Ngasri, and I. Sensoy Design, Construction and Evaluation of a Sanitary Pilot Plant System (PEF), Q. H. Zhang, C. B. Streaker, Jr., and H. W. Yeom PROCESS CONTROL Recent Advances in Simulation for the Process Industries, D. Bogle Simulation-Based Design of Food Products and Processes, A.K. Datta Modeling and Simulation of Reactive and Separation Food Bed Processes, F. Lopez-Isunza, E. S. Perez-Cisneros, and S. I Flores y De Hoyos Modeling Bean Heating during Batch Roasting of Coffee Beans, H. G. Schwartzberg FOOD BIOTECHNOLOGY New Frontiers for Food Processing: The Impact of Changes in Agrobiotechnology, R. Quintero-Ramirez Novel and Potential Applications of alpha-Amylases in the Food Industry, G. Saab-Rincon, G. Del Rio, R. I. Santamaria, M. L. Diaz, X. Soberon, and A. Lopez-Munguia Modelling Conditions Affecting the Production of a Bacteriocin by Enterococcus faecium UQ1 and the Kinetics of the Bacteriocin Antilisterial Activity, B. Garcia-Almendarez, J. Ibarra-Silva, L. Mayorga-Martinez, J. Dominguez-Dominguez, and C. Regalado ENVIRONMENTAL Clean Technology in the Food Manufacturing Industry, P. J. Lillford and M. F. Edwards Pest Control in the Food Industry: Raw Materials Control, P. Valle-Vega SPACE MISSIONS Storage Stability and Nutritive Value of Food for Long-Term Manned Space Missions, D. Zasypkin and T-C. Lee Preservation Methods Utilized for Space Food, Y. Vodovotz and C. T. Bourland NASA Food Technology Commercial Space Center, D. G. Olson EDUCATION Role of the Internet in Food Engineering Teaching, R. P. Singh Teaching Food Engineering with the Aid of Multmedia, M. Lopez-Leiva A Low-Cost, Versatile Laboratory Experiment in Food Engineering Using the Internet, F. Courtois and R. P. Singh Toward a Virtual Cooperative Training Program in Food Engineering, E. Parada-Arias, G. F. Guterrez-Lopez, and C. Odorica-Vargas