Engineering and Food for the third millenniumthat is compliant with the requirements of globalization and new technologies, is one of the most significant additions to the Food Preservation Technology Series. This bookis the result of a tremendous effort by the authors, the publisher and editors to put together, as never before, a comprehensive overview on what is current in food engineering. This is a very well balanced book in several ways; it covers both fundamentals and applications and features contributions from food engineers in both the professional and educational domains. .
