Professor Serafim Bakalis is a professor in the School of Chemical Engineering, University of Birmingham, UK Dr. Kai Knoerzer has a background in process engineering (BSc), chemical engineering (MSc), and food process engineering (PhD, summa cum laude), all awarded from the Karlsruhe Institute of Technology (Germany). In 2006, he commenced work with Food Science Australia (a joint venture of the Commonwealth Scientific and Industrial Research Organisation (CSIRO) and the Victorian Government) as a postdoctoral fellow. He has since become a principal research scientist in CSIRO Agriculture and Food. Kai has a proven track record in food process engineering research and development, particularly of innovative technologies. Currently, he is leading research activities on engineering aspects (e.g., numerical modelling, simulation, process/equipment design, and optimization, as well as scale-up) across a number of innovative food processing technologies, such as high pressure (thermal), pulsed electric field, and ultrasonics/megasonics processing. Kai's work has shown both science impact, with more than 90 peer-reviewed journal publications, conference proceedings and book chapters, 6 patent applications, four edited books, and over 90 oral and 50 poster presentations at national and international conferences, as well as commercial impact in the food industry. His work has also been recognized with various international awards for research excellence. Kai has been an active member of IFT's International Division in the leadership team for a number of years and is past chair of this division. He edited Elsevier’s Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification (2016) and two volumes in the Food Science, Technology and Nutrition series: Modeling Food Processing Operations (2015) and The Microwave Processing of Foods (2016). He is also Subject Editor for the “Food Process Engineering” section of Elsevier’s Reference Module in Food Science. He has an h-index of 18. Professor Peter Fryer is a Professor of Chemical Engineering at the University of Birmingham, UK.

• PrefacePart One: Introduction to computational modeling in food processing1 Different modeling and simulation approaches for food processing operationsC. Rauh, Technical University of Berlin, Germany and A. Delgado, Friedrich-Alexander University of Erlangen-Nuremberg, GermanyPart Two: Modeling of food processes involving heating and cooling2 Thermal processing and kinetic modeling of inactivationK. Dolan, Michigan State University, USA, H. Habtegebriel, Ecole Supérieure d'Agriculture, France, V. Valdramidis, University of Malta, Malta and D. Mishra, Mead Johnson Nutrition, USA3 Modeling thermal processing and reactions: sterilization to pasteurizationR. Simpson, H. Nuñez and S. Almonacid, Universidad Técnica Federico Santa María, Chile4 Modeling of drying processes of food materialsH. Sabarez, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia5 Modeling of baking processesD. Flick and C. Doursat, AgroParistech, France and D. Grenier and T. Lucas, Irstea, France6 Modeling of food frying processesS. Eichenlaub and C. Koh, PepsiCo Global R&D, USA7 Modelling of cold food chain processing and display environmentsS. A. Tassou, B. L. Gowreesunker, D. Parpas and A. Raeisi, Brunel University London, UKPart Three: Modeling of multiphase unit operations8 A review of shear induced particle migration for enhanced filtration and fractionationR. M. Klaver and C. G. P. H. Schroën, Wageningen University, The Netherlands9 Modelling extrusion processesM. A. Emin, Karlsruhe Institute of Technology, Germany10 Modelling food digestionP. W. Cleary and M. D. Sinnott, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia, B. Hari and S. Bakalis, The University of Birmingham, UK and S. M. Harrison, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia11 (18) Using logistic models to optimize the food supply chainR. García-Flores, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia, O. V. de Souza Filho and R. S. Martins, Universidade Federal de Minas Gerais, Brazil, C. V. B. Martins, Unioeste, Brazil and P. Juliano, Commonwealth Scientific and Industrial Research Organisation (CSIRO), AustraliaPart Four: Conclusions12 Conclusions and future trends in modelling food process operationsS. Bakalis, The University of Birmingham, UK, Kai Knoerzer, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia and Peter J. Fryer, The University of Birmingham, UK

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Professor Serafim Bakalis is a professor in the School of Chemical Engineering, University of Birmingham, UK Dr. Kai Knoerzer has a background in process engineering (BSc), chemical engineering (MSc), and food process engineering (PhD, summa cum laude), all awarded from the Karlsruhe Institute of Technology (Germany). In 2006, he commenced work with Food Science Australia (a joint venture of the Commonwealth Scientific and Industrial Research Organisation (CSIRO) and the Victorian Government) as a postdoctoral fellow. He has since become a principal research scientist in CSIRO Agriculture and Food. Kai has a proven track record in food process engineering research and development, particularly of innovative technologies. Currently, he is leading research activities on engineering aspects (e.g., numerical modelling, simulation, process/equipment design, and optimization, as well as scale-up) across a number of innovative food processing technologies, such as high pressure (thermal), pulsed electric field, and ultrasonics/megasonics processing. Kai's work has shown both science impact, with more than 90 peer-reviewed journal publications, conference proceedings and book chapters, 6 patent applications, four edited books, and over 90 oral and 50 poster presentations at national and international conferences, as well as commercial impact in the food industry. His work has also been recognized with various international awards for research excellence. Kai has been an active member of IFT's International Division in the leadership team for a number of years and is past chair of this division. He edited Elsevier’s Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification (2016) and two volumes in the Food Science, Technology and Nutrition series: Modeling Food Processing Operations (2015) and The Microwave Processing of Foods (2016). He is also Subject Editor for the “Food Process Engineering” section of Elsevier’s Reference Module in Food Science. He has an h-index of 18. Professor Peter Fryer is a Professor of Chemical Engineering at the University of Birmingham, UK.

• PrefacePart One: Introduction to computational modeling in food processing1 Different modeling and simulation approaches for food processing operationsC. Rauh, Technical University of Berlin, Germany and A. Delgado, Friedrich-Alexander University of Erlangen-Nuremberg, GermanyPart Two: Modeling of food processes involving heating and cooling2 Thermal processing and kinetic modeling of inactivationK. Dolan, Michigan State University, USA, H. Habtegebriel, Ecole Supérieure d'Agriculture, France, V. Valdramidis, University of Malta, Malta and D. Mishra, Mead Johnson Nutrition, USA3 Modeling thermal processing and reactions: sterilization to pasteurizationR. Simpson, H. Nuñez and S. Almonacid, Universidad Técnica Federico Santa María, Chile4 Modeling of drying processes of food materialsH. Sabarez, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia5 Modeling of baking processesD. Flick and C. Doursat, AgroParistech, France and D. Grenier and T. Lucas, Irstea, France6 Modeling of food frying processesS. Eichenlaub and C. Koh, PepsiCo Global R&D, USA7 Modelling of cold food chain processing and display environmentsS. A. Tassou, B. L. Gowreesunker, D. Parpas and A. Raeisi, Brunel University London, UKPart Three: Modeling of multiphase unit operations8 A review of shear induced particle migration for enhanced filtration and fractionationR. M. Klaver and C. G. P. H. Schroën, Wageningen University, The Netherlands9 Modelling extrusion processesM. A. Emin, Karlsruhe Institute of Technology, Germany10 Modelling food digestionP. W. Cleary and M. D. Sinnott, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia, B. Hari and S. Bakalis, The University of Birmingham, UK and S. M. Harrison, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia11 (18) Using logistic models to optimize the food supply chainR. García-Flores, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia, O. V. de Souza Filho and R. S. Martins, Universidade Federal de Minas Gerais, Brazil, C. V. B. Martins, Unioeste, Brazil and P. Juliano, Commonwealth Scientific and Industrial Research Organisation (CSIRO), AustraliaPart Four: Conclusions12 Conclusions and future trends in modelling food process operationsS. Bakalis, The University of Birmingham, UK, Kai Knoerzer, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia and Peter J. Fryer, The University of Birmingham, UK

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Professor Serafim Bakalis is a professor in the School of Chemical Engineering, University of Birmingham, UK Dr. Kai Knoerzer has a background in process engineering (BSc), chemical engineering (MSc), and food process engineering (PhD, summa cum laude), all awarded from the Karlsruhe Institute of Technology (Germany). In 2006, he commenced work with Food Science Australia (a joint venture of the Commonwealth Scientific and Industrial Research Organisation (CSIRO) and the Victorian Government) as a postdoctoral fellow. He has since become a principal research scientist in CSIRO Agriculture and Food. Kai has a proven track record in food process engineering research and development, particularly of innovative technologies. Currently, he is leading research activities on engineering aspects (e.g., numerical modelling, simulation, process/equipment design, and optimization, as well as scale-up) across a number of innovative food processing technologies, such as high pressure (thermal), pulsed electric field, and ultrasonics/megasonics processing. Kai's work has shown both science impact, with more than 90 peer-reviewed journal publications, conference proceedings and book chapters, 6 patent applications, four edited books, and over 90 oral and 50 poster presentations at national and international conferences, as well as commercial impact in the food industry. His work has also been recognized with various international awards for research excellence. Kai has been an active member of IFT's International Division in the leadership team for a number of years and is past chair of this division. He edited Elsevier’s Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification (2016) and two volumes in the Food Science, Technology and Nutrition series: Modeling Food Processing Operations (2015) and The Microwave Processing of Foods (2016). He is also Subject Editor for the “Food Process Engineering” section of Elsevier’s Reference Module in Food Science. He has an h-index of 18. Professor Peter Fryer is a Professor of Chemical Engineering at the University of Birmingham, UK.

• PrefacePart One: Introduction to computational modeling in food processing1 Different modeling and simulation approaches for food processing operationsC. Rauh, Technical University of Berlin, Germany and A. Delgado, Friedrich-Alexander University of Erlangen-Nuremberg, GermanyPart Two: Modeling of food processes involving heating and cooling2 Thermal processing and kinetic modeling of inactivationK. Dolan, Michigan State University, USA, H. Habtegebriel, Ecole Supérieure d'Agriculture, France, V. Valdramidis, University of Malta, Malta and D. Mishra, Mead Johnson Nutrition, USA3 Modeling thermal processing and reactions: sterilization to pasteurizationR. Simpson, H. Nuñez and S. Almonacid, Universidad Técnica Federico Santa María, Chile4 Modeling of drying processes of food materialsH. Sabarez, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia5 Modeling of baking processesD. Flick and C. Doursat, AgroParistech, France and D. Grenier and T. Lucas, Irstea, France6 Modeling of food frying processesS. Eichenlaub and C. Koh, PepsiCo Global R&D, USA7 Modelling of cold food chain processing and display environmentsS. A. Tassou, B. L. Gowreesunker, D. Parpas and A. Raeisi, Brunel University London, UKPart Three: Modeling of multiphase unit operations8 A review of shear induced particle migration for enhanced filtration and fractionationR. M. Klaver and C. G. P. H. Schroën, Wageningen University, The Netherlands9 Modelling extrusion processesM. A. Emin, Karlsruhe Institute of Technology, Germany10 Modelling food digestionP. W. Cleary and M. D. Sinnott, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia, B. Hari and S. Bakalis, The University of Birmingham, UK and S. M. Harrison, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia11 (18) Using logistic models to optimize the food supply chainR. García-Flores, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia, O. V. de Souza Filho and R. S. Martins, Universidade Federal de Minas Gerais, Brazil, C. V. B. Martins, Unioeste, Brazil and P. Juliano, Commonwealth Scientific and Industrial Research Organisation (CSIRO), AustraliaPart Four: Conclusions12 Conclusions and future trends in modelling food process operationsS. Bakalis, The University of Birmingham, UK, Kai Knoerzer, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia and Peter J. Fryer, The University of Birmingham, UK

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