Engineering Principles for Food Processing Technology and Product Realization

Leonardo Sepúlveda Torre, PhD, is a full Professor at the School of Chemistry at the Universidad Autónoma de Coahuila, Saltillo, Coahuila, México, where he is also a leader of the Bioprocesses and Microbial Biochemistry Group. His postgraduate studies were related to topics on food biotechnology in the Food Research Department of the UAdeC. In 2011 he made a research stay at the Institute of Biotechnology and Bioengineering at the University of Minho (Uminho), Braga, Portugal. He also worked as a collaborator at the Center of Biological Engineering in Uminho, Braga, Portugal, with the link project "Biotechnologies for Regional Food Biodiversity in Latin America." He participated as author and co-author in 35 scientific articles in indexed journals, several books, and 24 book chapters, and he holds two national patents. Porteen Kannan, PhD, is an Assistant Professor in the Department of Veterinary Public Health at Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University, India. The research activities of Dr. Kannan include food safety and antimicrobial resistance. He performed his postdoctoral studies at the US Department of Agriculture, Maryland, USA, with a specialization in foodborne pathogens. He has published his work in both national and international journals. He is actively involved in mentoring both MVSc and PhD students. A. K. Haghi, PhD, is a retired professor with over 250 academic research-oriented books as well as over 1000 research papers published in various journals and conference proceedings with over 3350 citations and h-index of 30, according to the Google Scholar database. He is currently a senior material engineering consultant in the UK. Professor Haghi has received several grants, consulted for several major corporations, and is a frequent speaker to national and international audiences. He is Founder and former Editor-in-Chief of the International Journal of Chemoinformatics and Chemical Engineering and Polymers Research Journal. Professor Haghi has acted as an editorial board member of many international journals. He has served as a member of the Canadian Research and Development Center of Sciences & Cultures and the Research Chemistry Centre, Coimbra, Portugal. He has supervised several PhD and MSc theses at the University of Guilan and co-supervised international doctoral projects. Professor Haghi holds a BSc in urban and environmental engineering from the University of North Carolina (USA), and holds two MSc degrees, one in mechanical engineering from North Carolina State University (USA) and another one in applied mechanics, acoustics, and materials from the Université de Technologie de Compiègne (France). He was awarded a PhD in engineering sciences at Université de Franche-Comté (France).

SECTION I: FOOD PACKAGING AND STORAGE ENGINEERING 1. Advances in the Development of Hydrogels for Intelligent Food Packaging for Loading and Release of Natural Compounds 2. Bionanocomposites Based on Thermoplastic Starch for the Food Industry 3. Release Studies to Improve the Mechanical Properties of the Biopolymers and Polylactic Acid (PLA) for Food Packaging Applications 4. Thermal Properties by Adding Natural Oils, Foods, Organic Materials, Fibers, and Nanocomposites in Polylactic Acid (PLA) and Applications in 3D Printing 5. Antioxidant and Antimicrobial Properties of Moringa oleifera in Food Preservation 6. Storage of Fruits and Vegetables in Controlled Atmospheres and Application in the Preservation of White Onion Quality SECTION II: FOOD BIOTECHNOLOGY 7. Larrea tridentata Extracts and the Capacity of Their Biocompounds in Medicine and Agriculture 8. Perspectives for Innovation of New Food Preservatives from Euphorbiaceae 9. Biotechnology and Food Safety: Zoonotic Perspectives SECTION III: CASE STUDIES 10. Functional Properties of Agroindustrial Wastes from Pomegranate Peel (Punica granatum) 11. Foodborne Zoonoses: Current Status and Control Strategies 12. Omics Technologies: An Overview of Application of Proteomics in Meat Quality and Safety Assurance 13. Food Waste Revalorization as a Functional Food or Ingredient