This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is Food Process Engineering in a Changing World. The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an ?interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.This book is based on invited contributions to the 11th International Congress on Engineering and Food, ICEF11, held May 2011 in Athens. It explores food process engineering in a changing world.Food Process Engineering Research and Innovation in a Fast-Changing World.- Food Process Engineering Research and Innovation in a Fast-Changing World: Paradigms/Case Studies.- Part I. Food Materials Science and Food Properties.- Advances in Nanotechnology as Applied to Food Systems.- Relaxations, Glass Transition and Engineering Properties of Food Solids.- Molecular-Based Modeling and Simulation Studies of Water-Water and Water-Macromolecule Interactions in Food and Their Effects in Food Dehydration.- Rheological and Structural Characteristics of Nanometer-scale Food Protein Particle Dispersions and Gels.- Transport Properties in Food Process Design.- Part II. Advances in Food Process Technology.- Applying Advances in Food Process Engineering in a Changing World: The Industry Perspective.- Recent Developments in Drying Technologies for Foods.- Batch Coffee Roasting; Roasting Energy Use; Reducing that Use.- AdvanlÓ1