This book is based on the papers presented at the first Ibero-American Conference on Food Engineering, held in Sao Paolo, Brazil in November 1995. Chapters focus on four major areas of current research in food engineering: new technologies; food packaging, physical properties of foods, and education in food engineering. Food engineers have contributed chapters on topics such as: minimally processed foods, structured foods, new developments in food packaging, and food engineering curricula for the 21st century.