Extraction Processes in the Food Industry

Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2007. Now, he is afull-time Prof. in GUASNR (Iran) and part-time Prof. in SAAS (China).He has published more than 850 papers in International Journals (h-index=124in Scopus and 136 in Google Scholar) and 110 book chapters/40 books with Elsevier, Springer, and Taylor & Francis. Selected achievements:- One of the world’s highly cited researchers (1% top scientists) by Scopus (Elsevier)- One of the top national researchers by the Iranian Ministry of Science, Research, and Technology- One of the world’s highly cited researchers (HCR; 0.1% top scientists) by Clarivate Analytics (Web of Science)- A top reviewer in the field of agricultural and biological sciences by Publons.Sahar Akhavan-Mahdavi received her PhD in food technology from the Gorgan University of Agriculture and Natural Resources in Iran. She has published many articles in a wide range of highly recognized international journals and conferences. Sahar's current research interests include nanoparticles and nanodelivery of bioactive and nutraceuticals.

• 1. Principles of extraction processesSection 1 - Different extraction equipment and technologies2. Solid-liquid extraction (leaching)3. Liquid- liquid extraction4. Supercritical fluid extraction5. Conventional extraction vs modern extraction techniquesSection 2 - Application of extraction in the food industry6. Extraction of oil from oilseeds7. Extraction of sugar from sugar beet and cane sugar8. Extraction of fruit juices9. Extraction of coffee and tea10. Extraction of essential oils11. Extraction of natural food ingredientsSection 3 - Design, control and efficiency of extraction systems12. Design and simulation of extraction systems