1. Applications of NMR Imaging in Processing of Foods -- 2. The Use of Nuclear Magnetic Resonance for On Line Process Control and Quality Assurance -- 3. On-line Quality Control: Advances in Sensor Technology -- 4. Ultrasonics in Food Processing -- 5. New Methodology Using Synchrotron Radiation to Characterize Fast Events in Food Processing -- 6. New Developments in Membrane Processing -- 7. Applications of Microporous Glass Membranes: Membrane Emulsification -- 8. Separation Processes for Biotechnology in the Food Industry -- 9. Advances in High Pressure Food Processing Technology in Japan -- 10. Recent Progress in Aseptic Processing of Food -- 11. The Use of Ionizing Radiation in the Preservation of Food -- 12. Emerging-Freezing Technologies -- 13. Role of Extrusion in Food Processing -- 14. Progress in Extraction Technology Related to Food Processing

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