Del i serien Lecture Notes on Multidisciplinary Industrial Engineering

Advances in Sciences Behind Food, Energy, and Innovation

Selected Contributions to the 10th International Congress on Agroindustrial Engineering, CIIA-2024

Inbunden, Engelska, 2025

AvGuillermo Vilalta-Alonso,Cláudio de Castro Pellegrini,Orestes Llanes-Santiago,Felipe Soto Pau,Rudi Radrigán-Ewoldt

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This book presents recent advances in food sciences, with a focus on process innovation, food safety, value chains, and resource efficiency. Featuring a diverse range of case studies on the agro-industrial value chain, it offers scientifically rigorous insights into real-world applications. Based on the 9th International Congress on Agro-industrial Engineering (CIIA 2023), held in Mexico, this volume serves as a valuable reference for academics and professionals in agroindustry.

Produktinformation

Utgivningsdatum2025-08-26
Mått155 x 235 x 25 mm
Vikt703 g
FormatInbunden
SpråkEngelska
SerieLecture Notes on Multidisciplinary Industrial Engineering
Antal sidor348
FörlagSpringer International Publishing AG
ISBN9783031869532

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Guillermo Vilalta-AlonsoAssociate Professor at the Federal University of São João del-Rei (UFSJ), Brazil. His research focuses on numerical simulation of flows, energy conversion machines, and fluid mechanics.Cláudio de Castro PellegriniFull Professor at the Federal University of São João del-Rei (UFSJ), Brazil. His research interests include energy efficiency, applied mathematics, and wind energy.Orestes Llanes-SantiagoFull Professor at Universidad Tecnológica de La Habana José Antonio Echeverría (CUJAE), Cuba. His research focuses on fault diagnosis in industrial systems, nonlinear control, and computational intelligence.Felipe Soto PauProfessor at the Federal University of São João del-Rei (UFSJ), Brazil. His research interests include biofuels, energy systems, and sustainable agro-industrial processes.Rudi Radrigán-EwoldtProfessor at the University of Concepción, Chile. His research focuses on agro-industrial engineering, process optimization, and innovation in food technology.