Scientific and Technological Cooperation in the Agri-Food Sector: The Case of the CYTED Program -- Food Sterilization by Combining High Pressure and Thermal Energy -- Nonlinear Kinetics: Principles and Potential Food Applications -- Consequences of Matrix Structural Changes on Functional Stability of Enzymes as Affected by Electrolytes -- Air Impingement Cooling of Cylindrical Objects Using Slot Jets -- New Technologies to Preserve Quality of Fresh-Cut Produce -- Advanced Food Products & Process Engineering (SAFES) I: Concepts & Methodology -- Phase Transitions and Hygroscopicity in Chewing Gum Manufacture -- Exploring The Linear Viscoelastic Properties Structure Relationship in Processed Fruit Tissues -- Bubbles in Foods: Creating Structure out of Thin Air! -- Films Based on Biopolymer from Conventional and Non-Conventional Sources -- Edible Coating as an Oil Barrier or Active System -- From Powders End Use Properties to Process Engineering -- Towards an Integrated Approach to Food Engineering: Structure-Function Relationships And Convective Drying -- Towards Food Product Design -- Image Processing Methods and Fractal Analysis for Quantitative Evaluation of Size, Shape, Structure and Microstructure in Food Materials -- Scanning Electron Microscopy of Thermo-Sonicated Listeria Innocua Cells -- Sorption Properties of Dehydrated Model Systems and Their Relationship to the Rate of Non-Enzymatic Browning -- Drying of Porous Materials: Experiments and Modelling at Pore Level -- Rheological Description of the Disorder-Order Transition of Gellan Without Added Counter-Ions -- Advanced Food Products and Process Engineering (SAFES) II: Application to Apple Combined Drying -- Simple, Practical and Efficient on-Line Correction of Process Deviations in Batch Retort Through Simulation -- Effect of Capsicum Extracts and Cinnamic Acid on the Growth of Some Important Bacteria in Dairy Products -- Predictive Equations to Assess the Effect of Lactic Acid and Temperature on Bacterial Growth in a Model Meat System -- Free-Choice Profiling of Passion Fruit Juice Processed by High Hydrostatic Pressure -- Effect of High Temperature on Shrinkage and Porosity of Crispy Dried Bananas -- Isolation, Purification and Partial Characterization of Laccase from Ustilago maydis -- Phase Behavior of Phospholipid-Cholesterol Liposomes Stabilized With Trehalose -- Zeta-Potential as a Way to Determine Optimal Conditions During Fruit Juice Clarification -- Engineered Food/Protein Structure And Bioactive Proteins and Peptides From Whey -- Whey Proteins: Bioengineering and Health -- Innovations in Starch-Based Film Technology -- Programme Al?an: European Union Programme of High Level Scholarships for Latin America -- ISEKI-Food: Integrating Safety and Environmental Knowledge into Food Studies Towards European Sustainable Development.