The quality of baked products is the complex, multidimensional result of a recipe, and a controlled heating process to produce the desired final properties such as taste, colour, shape, structure and density. The process of baking a sponge cake in a convective oven at different air temperatures (160-180-220 °C) leading to the same loss of mass was considered in this study. A special mould was used which allowed unidirectional heat transfer in the batter. Instrumentation was developed specifically for online measurement of weight loss, height variation and transient temperature profile and pressure in the product. This method was based on measuring heat fluxes (commercial sensors) to account for differences in product expansion and colour. In addition, measurement of height with a camera was coupled to the product mass to calculate changes in density over time. Finally, combining this information with more traditional measurements gave a better understanding of heat and mass transfer phenomena occurring during baking.

Food Studies represent the bases for multidisciplinary knowledge in food science, food engineering, food management, and how to use these scientific bases in a food worldwide context. Teaching and learning must be adapted to the new students, to the new tools, considering the cost of studies and equipment. The international availability of raw materials, the diversity of cultures, tastes and habits must be taken into account in the controlled food processes. Food engineering must be taught with reference to nutrition, health and security, but also to packaging, logistics, international rules, management of water, energy, wastes and cost. So how do we teach the present and future food engineers, to help them to acquire and build their own knowledge, to develop curiosity, an open mind and team work? How do we teach them to use, in an efficient way, computers, data bases, the internet, but also to learn and practice in the lab, on pilot equipment, in the plant during long internships? How do we give them the desire to conceive, to create, to manage, to communicate and to continue to learn during their professional life? International networks of universities, with associated people from research and industry, with teachers in elementary and secondary schools, with students, represent a main factor for reciprocal knowledge and exchanges, to preserve and use diversity to develop new ideas for teaching and learning. The objectives are to contribute to the development of our society, to feed in an harmonized way the world made of human beings, consumers, and workers in industry, research and universities.

A response study and the effects of different parameters (pH, temperature and enzyme dose) on kinetics of isolated soy protein hydrolysis by a trypsin-like endopeptidase (TL1) were conducted. Degree of hydrolysis (%DH) data varied at different times under different hydrolysis conditions. Fitting the kinetics data to Michaelis-Menten kinetics model did not result in reasonable kinetic parameters, which implied that Michaelis-Menten kinetics was invalid for such a hydrolysis process. A kinetics model proposed by (Gonzalez-Tello, Camacho, Jurado, Paez, & Guadix, 1994) was found to fit the kinetics curve well and resulted in acceptable model parameters. A simple simulation example was performed to demonstrate the concept of how the kinetics equation could be applied in process engineering.

The aim of this research was to study the sensorial acceptance of a fortified food containing different minerals (calcium, magnesium and iron) and to determine the actual quantities present (bioaccessibility) when extracted in maté. A sensorial analysis was performed to compare sensorial quality of fortified and non-fortified maté. Although panelists identified differences between the fortified and non-fortified maté, only 3% of them commented on an unpleasant flavor. Sequential extraction assays were performed simulating maté consumption under laboratory conditions. Profile concentration diminished sharply after the second extraction. Magnesium was found to be completely extracted in the first 500 mL. Calcium and Iron were extracted in a very low percentage (29% and 25%, respectively). The outlet rate of the minerals was fitted to two models, and a good fitness (p < 0:001) in all cases was obtained.

The effects of organic material and biofilm formation on the efficacy of Suma Tab D4 chlorine tablets and Suma Bac D10 quaternary ammonium compound (QAC) against Listeria monocytogenes was determined in suspension and on stainless steel and polystyrene surfaces according to standard disinfectant test methodology. Exposure to 200 and 740 mg L-1 QAC and to 150 mg L-1 active chlorine resulted in a > 5.0 log10 CFU mL-1 and > 5.0 log10 CFU/coupon reduction of six L. monocytogenes strains within one minute, in suspension tests, and on stainless steel surfaces, respectively. Additionally, there was a reduction by as much as 5 log10 CFU/coupon or 5 log10 CFU/well of reference strains EGDe and Scott A biofilms within five minutes on stainless steel and polystyrene surfaces. Organic material, added as bovine serum albumin at 0.3% (w/v) completely prevented the inactivation of L. monocytogenes in 150 mg L-1 chlorine, while reductions of only 0.6 +- 0.1 log10 CFU mL-1 were recorded in the presence of UHT milk at 3% (v/v). In contrast, reductions of 5 log10 CFU mL-1 were recorded within one minute on exposure to 740 mg L-1 QAC in the presence of 0.3% (w/v) bovine serum albumin and within two minutes in the presence of 20 % (v/v) UHT milk. Although Suma D4 chlorine tablets and Suma Bac D10 QAC are effective listericidal agents at recommended concentrations, Suma Tab D4 chlorine efficacy against L. monocytogenes is impaired by the presence of low concentrations of organic material, while Suma Bac D10 QAC maintains its listericidal activity in high organic loads.

Food scientists and technologists are actively engaged in examining and developing nanotechnologies for applications such as novel functional ingredients and nutrient delivery systems, safety testing, packaging, and authenticity/authentication at an ever-increasing pace. However, before these new products/technologies are commercialised, rigorous safety testing and risk/benefit analysis are required to ensure that public and environmental concerns are addressed. This review provides an overview of food nanoscience and technology including a brief history, education, definitions pertaining to policy and regulation, and applications. The most recent findings and advances are emphasised, focussing on bioactives' delivery. In addition, proposed directions in the area of nano-based targeting of pathogens for food safety as well as medical foods are discussed. As food nanoscience and technology has been extensively reviewed in recent years, specific case examples will be limited to those reported within the past year.

The aim of this work was to experimentally determine drying curves for thin layer and bed drying of rosehip fruits, with and without pretreatments, to reduce processing times as a function of drying air operating variables, to propose dehydration kinetics of fruits and to determine its kinetic parameters for further use within drying simulation software. Fruits were pre-treated both chemically and mechanically, which included dipping the fruits in NaOH and ethyl oleate solutions; and cutting or perforating the fruit cuticle, respectively. Simulation models were then adopted to fit the kinetics drying data considering fruit volume shrinkage. These simple models minimized the calculation time during the simulation of deep-bed driers. Results show that pre-treatments reduced processing times up to 57%, and evaluated models satisfactorily predicted the drying of rosehip fruit. Effective mass diffusion coefficients were up to 4-fold greater when fruit was submitted to mechanical pretreatments.

Technologists and nutritionists are always looking for alternative ingredients to use in their formulations to improve functional and nutritional properties. Therefore, cookies using Chia (Salvia hispanica), a grain with high quality nutrients, were prepared. The nutritional value was determined by measuring the chemical composition, mineral content, and the fatty acid composition (saturated, monunsaturated, polyunsaturated, linoleic and linolenic acids). Data obtained from this chemical analysis was used to estimate the nutrients intake and compare them to the dietary reference intakes (DRIs). Cookies supplemented with chia flour contained signicantly more protein, fat, crude fiber, calcium, zinc, and alpha-linolenic (n-3) acid. It was estimated that the supplemented cookies would contribute to the corresponding DRIs in the range of 8.1-13.8% (children) and 6.5-11.0% (males/females) for calcium; and 14.0-18.0% (children) and 6.4-11.3 (males/females) for zinc. The addition of chia flour to the cookies resulted in a product sensorially acceptable with a better fatty acid profile (lower n-6/n-3). Supplemented cookies would contribute to alpha-linolenic DRI in the range of 65.9-134.5% (children), 49.4-100.9% (males), and 53.9-110.0% (females). Dietary intake of protein, fiber, calcium, zinc, and alpha-linolenic (n-3) acid could be increased by the consumption of sugar-snap cookies supplemented with chia flour.

Despite the tremendous scientific and technological achievements in the production of food, human well-being has not been served to a satisfactory extent. Millions of people are literally killing themselves by excessive eating or wrong use of food, leading to obesity and nutrition-related diseases. At the same time millions of people continue to suffer from lack of food, leading to starvation, malnutrition and death, often before reaching adult age. Parallel to striving for better-safer-healthier food, the community of Food Sciences is faced with the challenge to help educate the average consumer on how to select, handle, store and use food for safe and healthy eating. The need to reshape and reform public education to better serve this task is obvious. What is also obvious is the need for medical professionals to recognize healthy eating (and exercise) as the most valuable tool in preventive medical care. This perspective will concentrate on challenges and opportunities for Food Scientists/Engineers: to contribute towards a society of well-informed, self-protected, active and considerate citizens; to support public (food-related) education and actively participate in the fight against obesity and nutrition-related diseases; to intervene in decision making bodies and underline the importance of education on nutrition and food; to invent avenues and possibilities to contribute to the fight against world hunger; and all in all, to contribute towards a healthier world, a world that will not be split between hunger and obesity.

A prototype heat pump dryer has been developed for drying of fruits and vegetables at low temperature and relative humidity to maintain the quality of dried product. Onions, of Nasik red variety were peeled, trimmed and sliced to 2 mm thickness. The onion slices were dried in the heat pump dryer at 35ºC (32 % R.H.), 40ºC (26 % R.H.), 45ºC (19 % R.H.) and 50ºC (15 % R.H.). Samples were also dried in a hot air dryer at 50ºC (52 % R.H.) for comparison. The drying rate increased with increase in drying air temperature, associated with reduced R.H., in the heat pump dryer. Drying took place mainly under the falling rate period. The Page equation, resulting in a higher coefficient of determination and lower root mean square error, better described the thin-layer drying of onion slices than the Henderson and Pabis equation. Heat pump drying took less drying time of 360 min and yielded better quality dried product, with higher retention of ascorbic acid and pyruvic acid and lower colour change, as compared to a hot air dryer at the same drying air temperature of 50ºC.