In the development of food engineering, one of the many challenges is to employ modern tools and knowledge to develop new products and processes. Simultaneously, improving quality, safety, and security remain critical issues in food engineering.

Additionally, process control and automation regularly appear among the top priorities identified in food engineering. This book presents topical research in the study of food engineering, including behaviour of hen's eggs at impact loading; strategy for extending shelf life of food; and, developments in high-pressure food processing and computed tomography in food science and advanced modelling of food convective drying.

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