Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Water Stress Management contains the invited lectures and selected oral and poster presentations of the 11th International Symposium on the Properties of Water (ISOPOW), which was held in Queretaro, Mexico 5-9 September 2010. The text provides a holistic description and discussion of state-of-the-art topics on the role of water in Biological, Chemical, Pharmaceutical, and Food systems within a frame of an integrated approach and future trends on the subject. Different points-of-view about the state of water and phase transitions in a variety of substrates are presented.

ISOPOW is a non-profit scientific organization whose activities aim at progressing the understanding of the properties of water in food and related biological systems, and the exploitation of this understanding in improved raw materials, products and processes in the food, agrofood or related industries. The first Symposium was organized in Glasgow , Scotland in 1974. Since then, ISOPOW meetings have promoted the exchange of knowledge between scientists involved in the study of food materials and scientists interested in water from a more basic point of view and the dialogue between academic and industrial scientists/technologists.

A holistic description of the role of water in the Biological, Chemical, Pharmaceutical, and Food systems

A discussion of state-of-the-art topics on the role of water in Biological, Chemical, Pharmaceuticals and Food Systems within a frame of an integrated approach and future trends on the subject

High level chapters on different points-of-view about the state of water and phase transitions in a variety of substrates

Autorentext

Gustavo F. Gutiérrez-López, received his Bachelor of Science in Biochemical Engineering and Master of Science in Food Science and Technology from the Instituto Politécnico Nacional, Mexico, and his Master of Science in Food Process Engineering and Ph.D. in Food Engineering from the University of Reading, U.K. He is currently a Professor of Food Engineering and chair of the Ph.D. program in Food Science and Technology at the Escuela Nacional de Ciencias Biológicas of the Instituto Politécnico Nacional , México.

Liliana Alamilla-Beltrán, received her Bachelor of Science in Biochemical Engineering from the Instituto Tecnológico de la Paz , México and her Master of Science and PhD in Food Science from the Instituto Politécnico Nacional , México. She is currently a Professor of Food at the Escuela Nacional de Ciencias Biológicas of the Instituto Politécnico Nacional , México.

María del Pilar Buera received her Bachelor of Science in Chemical Sciences from Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires (FCEN-UBA), Master of Science in Food Science and Technology from Universidad Nacional de Mar del Plata, Argentina and her PhD in Chemical Sciences from FCEN-UBA, where she is currently Titular Professor and develops activities as main researcher of CONICET, Argentina.

Jorge Welti-Chanes, received his bachelor of science in Biochemical Engineering and Master of Science in Food Engineering from the Tecnológico de Monterrey , Mexico and Ph.D. in Chemistry from the University of Valencia, Spain. He is currently Associate Dean at ****Tecnológico de Monterrey (National School of Engineering and Sciences), México and distinguished Visiting Professor at Texas Christian University and at the Escuela Nacional de Ciencias Biológicas of the Instituto Politécnico Nacional , México.

**

Efrén Parada-Arias, received his Bachelor of Science in Biochemical Engineering and Master of Science in Food Science and Technology from the Instituto Politécnico Nacional , Mexico, and his Ph. D. in Food Technology from the Polytechnic University of Valencia, Spain. He has been a Professor of Food Science and Food Engineering at the Escuela Nacional de Ciencias Biológicas, of the Instituto Politécnico Nacional , México and Secretary General of this institute, Director General at Instituto Mexicano del Petróleo and is currently Director General of Centros de Formación para el Trabajo, Secretaría de Educación Pública, México.

**

**

Gustavo V. Barbosa-Cánovas , a Fulbright Scholar, received his BS in Mechanical Engineering at University of Uruguay; MS and PhD at University of Massachusetts. He also received a Honoris Causa Doctorate from Polytechnic University of Cartagena, Spain. He is a Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food at Washington State University.

Klappentext
Water Stress Management contains the invited lectures and selected oral and poster presentations of the 11th International Symposium on the Properties of Water (ISOPOW), which was held in Queretaro, Mexico 5-9 September 2010. The text provides a holistic description and discussion of state-of-the-art topics on the role of water in Biological, Chemical, Pharmaceutical, and Food systems within a frame of an integrated approach and future trends on the subject. Different points-of-view about the state of water and phase transitions in a variety of substrates are presented.ISOPOW is a non-profit scientific organization whose activities aim at progressing the understanding of the properties of water in food and related biological systems, and the exploitation of this understanding in improved raw materials, products and processes in the food, agrofood or related industries. The first Symposium was organized in Glasgow , Scotland in 1974. Since then, ISOPOW meetings have promoted the exchange of knowledge between scientists involved in the study of food materials and scientists interested in water from a more basic point of view and the dialogue between academic and industrial scientists/technologists.