Advances in Processing Technologies for Bio-Based Nanosystems in Food
暫譯: 食品中生物基奈米系統的處理技術進展

本書概述了在納米科學和納米技術領域的最新進展，這些進展對食品產業產生了重大影響。它提供了對涉及納米結構系統的食品研究、開發、生產和立法的複雜機制的多學科回顧。書中展示了食品產業中納米技術應用的選定範例，重點關注食品包裝、加工和保存的先進方面；隨後還有一篇貢獻，介紹了潛在的商業化及其擴大生產的主要挑戰。

Óscar Leandro da Silva Ramos earned a BSc in Microbiology from the Portuguese Catholic University, Porto, Portugal, and a PhD in Technological and Engineering Sciences with a specialization in Biochemical Engineering from the New University of Lisbon, Lisboa, Portugal. He is now a postdoctoral researcher at the Centre for Biological Engineering (CEB) of Minho University, Braga, Portugal, and at the Department of Chemical Engineering, University of Porto, Porto, Portugal. He has authored or coauthored more than 20 papers in peer-reviewed journals in the field of food science and technology and 6 chapters in edited books. He also has participated in more than 30 international conferences and workshops worldwide and done more than 40 oral and poster presentations.
Ricardo Nuno Correia Pereira graduated in 2003 with a degree in Food Engineering from the Portuguese Catholic University in Porto, Portugal, and earned his PhD in Chemical and Biological Engineering in 2011 at the University of Minho in Braga, Portugal. During his career as a young researcher, he has participated in several research projects, both nationally and internationally, in the food industry. He has worked as a consultant (professionally and educationally) for a number of private and public sector clients related to food technology. Before earning his PhD, he earned an MSc in Biotechnology-Bioprocess Engineering in 2007 from the University of Minho in Braga, Portugal.
Miguel Ângelo Parente Ribeiro Cerqueira graduated with a degree in Chemical and Biological Engineering from the University of Minho (UM), where he earned two scholar merit awards (2002 and 2003) and a scholarship merit award (2005) during graduation. He earned his PhD in December 2010 and received an award for the best PhD thesis in 2011 from the School of Engineering of UM. Since April 2011, he has been a postdoctoral researcher at UM. To date, he has published more than 45 papers in peer reviewed journals, 1 patent, 5 papers in nonpeer-reviewed journals, 12 book chapters, 12 extended abstracts in international conferences, 52 abstracts in international conferences, and 18 abstracts in national conferences.
José A. Teixeira, PhD, is a professor and currently the head of the Biological Engineering Department (DEB) of the Engineering School of Minho University. The biological engineering department is responsible for scientific research and teaching in the areas of biological and chemical engineering. The DEB carries out research in food safety and processing, environmental biotechnology and sustainable development, industrial biotechnology and chemistry, and health biotechnology. Professor Teixeira focused his research activities on two main topics--fermentation technology (multiphase bioreactors, in particular) and food technology. A more recent area of interest is food nanotechnology as well as the production of bioactive compounds for food and medical application.
António A. Vicente, PhD, graduated with a degree in Food Engineering in 1994 from the Portuguese Catholic University, in Porto, Portugal, and completed his PhD in Chemical and Biological Engineering in 1998 from the University of Minho, in Braga, Portugal. He received his Habilitation in 2010 from the University of Minho. From early in his career, he has kept a close contact with the food industry, and he is involved in several research projects, both national and international, together with industrial partners either as a participant or as a project leader. His main research interests are food processing by ohmic heating/moderate electric fields (namely, the study of the effects of electric currents on biomolecules and cells) and fermentation technology (including design and operation of bioreactors).

Óscar Leandro da Silva Ramos 於葡萄牙波爾圖的葡萄牙天主教大學獲得微生物學學士學位，並於葡萄牙里斯本的新里斯本大學獲得技術與工程科學博士學位，專攻生化工程。他目前是葡萄牙布拉加的米尼奧大學生物工程中心（CEB）及葡萄牙波爾圖大學化學工程系的博士後研究員。他在食品科學與技術領域已發表或共同發表超過20篇同行評審期刊論文及6篇編輯書籍章節。他還參加了超過30場國際會議和研討會，並進行了超過40次的口頭和海報報告。

Ricardo Nuno Correia Pereira 於2003年獲得葡萄牙波爾圖的葡萄牙天主教大學食品工程學位，並於2011年在葡萄牙布拉加的米尼奧大學獲得化學與生物工程博士學位。在他作為年輕研究者的職業生涯中，他參與了多個國內外的食品行業研究項目。他曾擔任多家與食品技術相關的私營和公共部門客戶的顧問（專業和教育方面）。在獲得博士學位之前，他於2007年在葡萄牙布拉加的米尼奧大學獲得生物技術-生物過程工程碩士學位。

Miguel Ângelo Parente Ribeiro Cerqueira 獲得米尼奧大學（UM）化學與生物工程學位，並在學期間獲得兩次學術優異獎（2002年和2003年）及一次獎學金優異獎（2005年）。他於2010年12月獲得博士學位，並於2011年獲得UM工程學院最佳博士論文獎。自2011年4月以來，他一直是UM的博士後研究員。至今，他已在同行評審期刊上發表超過45篇論文，擁有1項專利，5篇非同行評審期刊論文，12篇書籍章節，12篇國際會議的擴展摘要，52篇國際會議的摘要，以及18篇國內會議的摘要。

José A. Teixeira 博士是教授，目前擔任米尼奧大學工程學院生物工程系（DEB）的系主任。生物工程系負責生物與化學工程領域的科學研究和教學。DEB在食品安全與加工、環境生物技術與可持續發展、工業生物技術與化學以及健康生物技術等領域進行研究。Teixeira 教授的研究活動集中在兩個主要主題上——發酵技術（特別是多相生物反應器）和食品技術。最近的研究興趣包括食品納米技術以及生物活性化合物的生產，應用於食品和醫療領域。

António A. Vicente 博士於1994年在葡萄牙波爾圖的葡萄牙天主教大學獲得食品工程學位，並於1998年在葡萄牙布拉加的米尼奧大學完成化學與生物工程博士學位。他於2010年獲得米尼奧大學的資格認證。自職業生涯初期以來，他與食品行業保持密切聯繫，並參與多個國內外的研究項目，與工業夥伴合作，無論是作為參與者還是項目負責人。他的主要研究興趣包括通過歐姆加熱/中等電場進行食品加工（即研究電流對生物分子和細胞的影響）以及發酵技術（包括生物反應器的設計和操作）。