Advances in Food and Bioprocess Engineering | AIChE

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Advances in Food and Bioprocess Engineering

Chair(s)

Du, Y., Givaudan Flavors Corporation

Co-chair(s)

Jin, Y., Ohio State University
Liu, M., The University of Alabama

This session will highlight recent advances in bioprocess and food engineering. Papers addressing issues and novel technologies related to food and bioprocessing from both academics and industry will be considered for presentation in this session.

Presentations

8:30 AM
(609a) Gum Arabic and Ferrous Ions Synergistically Improve the Heat and Acid Stability of Norbixin
9:06 AM
(609c) Analysis of the Supercritical Extraction of Anthocyanins. the Andes Berry Case
9:24 AM
(609d) High Flux Ultrafiltration of Milk and Whey Based on Charged Membranes
9:52 AM
(609e) Modeling Heat Transfer and Fluid Flow in Industrial Ovens- for Baking Process
10:10 AM
(609f) Novel Methods for the Improvement of Crystallization in the Food Industry
10:28 AM
(609g) The Diversity of Lactic Acid Bacteria Arc Operon and Its Regulation of Arginine Metabolism in Fermented Foods
10:46 AM
(609h) Genomic and Proteomic Analysis to Characterize Butyric Acid Fermentation By Metabolically Engineered Clostridium Tyrobutyricum

Topics 

Biological Engineering

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Pricing

Individuals

2014 AIChE Annual Meeting
AIChE Pro Members $150.00
AIChE Graduate Student Members Free
AIChE Undergraduate Student Members Free
AIChE Explorer Members $225.00
Non-Members $225.00
Food, Pharmaceutical & Bioengineering Division only
AIChE Pro Members $100.00
Food, Pharmaceutical & Bioengineering Division Members Free
AIChE Graduate Student Members Free
AIChE Undergraduate Student Members Free
AIChE Explorer Members $150.00
Non-Members $150.00

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