Transport phenomena during drying of food materials / The influence of interactions occurring between micro-organisms on predicting the safety of lactic acid cheese / The development of engineering technology to improve the quality of production of tropical fruit in developing countries / Development of gel products containing fruit pieces using osmotic treatments without by-product generation / Quality aspects of dehydrated and rehydrated fruit in relation to drying method / Pest control using high pressure carbon dioxide as an advanced technology / Effects of permeation on mass transfer coefficient for laminar non-Newtonian fluid flow in membrane modules during clarification/concentration of fruit juice / Effect of smooth roll grinding conditions on reduction of sizings in the wheat flour milling process / An effect of relative air humidity on the content of volatile compounds in roasting cocoa beans / Bulguration: combined cooking and drying operation / Water sorption on foodstuffs -- alternative models / A forecast analysis on food nutrition supply and demand worldwide