Ludger O. Figura is a Professor of Food Engineering at the University of Applied Sciences in Osnabrueck, Germany. He has been teaching Food Physics in the Food Science and Technology curriculum for more than 20 years. He studied Chemistry and Physics at the Technical University, Braunschweig, Germany where he received his doctorate in the field of Physical Chemistry. From 1989 to 1995 he was leader of the Food Physics Group at the German Institute of Food Technology (DIL) where he was directing food industry research projects.He was a visiting researcher to the USA, South Korea and India and set up summer schools and industry seminars. His research interests are thermal analysis and second order transitions of carbohydrates and related food ingredients. In 2014 he was listed among 350 leading scientists in Thermal Analysis and Calorimetry.Arthur A. Teixeira is a Professor emeritus of agricultural and biological engineering at the University of Florida, wherehe has taught courses in physical properties of foods and food process engineering. His research interests include engineering design and mathematical modeling of food preservation and sterilization processes. He is a recognized process authority with over 35 years of industrial and international consulting experience in thermal processing of canned foods and beverages. Dr. Teixeira completed his higher education at the University of Massachusetts in 1971 with BS and MS degrees in Mechanical and Aerospace Engineering and his Ph.D. in Food and Agricultural Engineering. After 11 years of industrial experience with Abbott Laboratories in Columbus, OH; and Arthur D. Little, Inc. in Cambridge, MA, he joined the University of Florida as Associate Professor of Food Engineering in 1982, and advanced to Full Professor with tenure in 1989. Dr. Teixeira is thrice a Fulbright Scholar, NATO Senior Guest Fellow, and Fellow of the ASABE and the IFT. He is recipient of the International IAFIS/FPEI Distinguished Food Engineer Award and other awards recognizing the excellence of his teaching and research programs at the University of Florida.

• Chapter 1: Water Activity.- Chapter 2: Mass and Density.- Chapter 3: Disperse  Systems.- Chapter 4: Rheology.- Chapter 5: Texture.- Chapter 6: Interfaces.- Chapter 7: Permeability.- Chapter 8: Thermal Properties.- Chapter 9: Electrical Properties.- Chapter 10: Magnetic Properties.- Chapter 11: Electromagnetic Properties.- Chapter 12: Optical Properties.- Chapter 13: UV and X-rays.- Chapter 14: Radioactivity.- Chapter 15: Acoustic Properties.- Chapter 16: Online Sensors.

Ludger O. Figura is a Professor of Food Engineering at the University of Applied Sciences in Osnabrueck, Germany. He has been teaching Food Physics in the Food Science and Technology curriculum for more than 20 years. He studied Chemistry and Physics at the Technical University, Braunschweig, Germany where he received his doctorate in the field of Physical Chemistry. From 1989 to 1995 he was leader of the Food Physics Group at the German Institute of Food Technology (DIL) where he was directing food industry research projects.He was a visiting researcher to the USA, South Korea and India and set up summer schools and industry seminars. His research interests are thermal analysis and second order transitions of carbohydrates and related food ingredients. In 2014 he was listed among 350 leading scientists in Thermal Analysis and Calorimetry.Arthur A. Teixeira is a Professor emeritus of agricultural and biological engineering at the University of Florida, wherehe has taught courses in physical properties of foods and food process engineering. His research interests include engineering design and mathematical modeling of food preservation and sterilization processes. He is a recognized process authority with over 35 years of industrial and international consulting experience in thermal processing of canned foods and beverages. Dr. Teixeira completed his higher education at the University of Massachusetts in 1971 with BS and MS degrees in Mechanical and Aerospace Engineering and his Ph.D. in Food and Agricultural Engineering. After 11 years of industrial experience with Abbott Laboratories in Columbus, OH; and Arthur D. Little, Inc. in Cambridge, MA, he joined the University of Florida as Associate Professor of Food Engineering in 1982, and advanced to Full Professor with tenure in 1989. Dr. Teixeira is thrice a Fulbright Scholar, NATO Senior Guest Fellow, and Fellow of the ASABE and the IFT. He is recipient of the International IAFIS/FPEI Distinguished Food Engineer Award and other awards recognizing the excellence of his teaching and research programs at the University of Florida.

• Chapter 1: Water Activity.- Chapter 2: Mass and Density.- Chapter 3: Disperse  Systems.- Chapter 4: Rheology.- Chapter 5: Texture.- Chapter 6: Interfaces.- Chapter 7: Permeability.- Chapter 8: Thermal Properties.- Chapter 9: Electrical Properties.- Chapter 10: Magnetic Properties.- Chapter 11: Electromagnetic Properties.- Chapter 12: Optical Properties.- Chapter 13: UV and X-rays.- Chapter 14: Radioactivity.- Chapter 15: Acoustic Properties.- Chapter 16: Online Sensors.

Ludger O. Figura is a Professor of Food Engineering at the University of Applied Sciences in Osnabrueck, Germany. He has been teaching Food Physics in the Food Science and Technology curriculum for more than 20 years. He studied Chemistry and Physics at the Technical University, Braunschweig, Germany where he received his doctorate in the field of Physical Chemistry. From 1989 to 1995 he was leader of the Food Physics Group at the German Institute of Food Technology (DIL) where he was directing food industry research projects.He was a visiting researcher to the USA, South Korea and India and set up summer schools and industry seminars. His research interests are thermal analysis and second order transitions of carbohydrates and related food ingredients. In 2014 he was listed among 350 leading scientists in Thermal Analysis and Calorimetry.Arthur A. Teixeira is a Professor emeritus of agricultural and biological engineering at the University of Florida, wherehe has taught courses in physical properties of foods and food process engineering. His research interests include engineering design and mathematical modeling of food preservation and sterilization processes. He is a recognized process authority with over 35 years of industrial and international consulting experience in thermal processing of canned foods and beverages. Dr. Teixeira completed his higher education at the University of Massachusetts in 1971 with BS and MS degrees in Mechanical and Aerospace Engineering and his Ph.D. in Food and Agricultural Engineering. After 11 years of industrial experience with Abbott Laboratories in Columbus, OH; and Arthur D. Little, Inc. in Cambridge, MA, he joined the University of Florida as Associate Professor of Food Engineering in 1982, and advanced to Full Professor with tenure in 1989. Dr. Teixeira is thrice a Fulbright Scholar, NATO Senior Guest Fellow, and Fellow of the ASABE and the IFT. He is recipient of the International IAFIS/FPEI Distinguished Food Engineer Award and other awards recognizing the excellence of his teaching and research programs at the University of Florida.

• Chapter 1: Water Activity.- Chapter 2: Mass and Density.- Chapter 3: Disperse  Systems.- Chapter 4: Rheology.- Chapter 5: Texture.- Chapter 6: Interfaces.- Chapter 7: Permeability.- Chapter 8: Thermal Properties.- Chapter 9: Electrical Properties.- Chapter 10: Magnetic Properties.- Chapter 11: Electromagnetic Properties.- Chapter 12: Optical Properties.- Chapter 13: UV and X-rays.- Chapter 14: Radioactivity.- Chapter 15: Acoustic Properties.- Chapter 16: Online Sensors.