WELCOME to COFE’16
It is a great pleasure and privilege to welcome you to Columbus Ohio to attend CoFE’16.
On behalf of the organizing committee we cordially invite you to attend the 13th Conference of Food Engineering (CoFE’16) which will be held on September 12-14 2016.
It will cover a broad scope of issues related to food engineering, both theory and practice. The conference will include 3 plenary lectures, 21 technical sessions, and poster sessions.
The scientific program will include, but is not limited to, classical and emerging areas including topics from Food Rheology, Heat and Mass Transfer in Food Processing, Engineering of Digestion Processes, Sustainability of Food Operations, Mathematical Modeling of Process Operations, Thermal Processing, Alternative Thermal Processes, Nonthermal Processing, Microbial Growth and Inactivation, Packaging for Shelf-Life Extension, Sensors, Engineering of Digestion Processes, Bioprocessing for Value-Added Product Production, Encapsulation and Delivery, Extraction of Bioactives, Fresh Produce Safety, Combination Treatments for Processing Efficiency, Sustainability of Food Operations, Advances in Frozen Foods, Safety of Low-Moisture Foods, Food Engineering Education, Nanotechnology Applications in Foods, Physical Properties and Quality Attributes, Hygienic Design, Fouling and Cleaning, and other areas.
All delegates are welcome to submit abstracts for either oral or poster presentation.
New Professional Society: To ensure the continued future of CoFE, we plan the formation of a professional society: Society of Food Engineering. Attendees at CoFE ’16 will automatically be members of the society for the first year. It is anticipated that the society will organize a CoFE meeting once every two years. Member dues (to be determined) will help provide a base of funds for future meetings.