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2016 ISFE Webinar Series

Characterization of Food Solids for Processing and Storage Stability

By Dr. Yrjö Roos (University College Cork, Ireland)

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Applications of Probabilistic Engineering in the Food Industry

By Dr. Antonio Torres (Oregon State University, United States of America)

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Methods to Study Properties of Foods and Biomaterials and Their
Role on Processing and Quality

By Dr. Osvaldo Campanella (Purdue University, United States of America)

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Bubbles in Foods: Unravelling the Engineering Science

By Dr. Keshavan Niranjan (University of Reading, United Kingdom)

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Endpoints and Successive-points Methods to Predict Microbial Inactivation and Nutrients degradation in foods

By Dr. Micha Peleg (University of Massachusetts-Amherst, United States of America)

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Optical Spectroscopic Approaches in Food Science and Engineering

By Dr. María G. Corradini (University of Massachusetts-Amherst, United States of America)

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