Food Process Engineering: Safety Assurance and Complements
暫譯: 食品加工工程：安全保障與補充措施

食品加工工程：安全保障與補充探討了工業食品及原材料加工的邏輯順序，其中安全性和補充問題是相關的。文中首先針對保證食品安全的措施進行討論，接著回顧最相關的內在和外在因素，然後描述通過供熱或去熱來控制微生物活動的單元操作。文中還介紹了前後的操作，例如處理、清潔、消毒和沖洗，以及廢水處理和包裝，並簡要介紹了食品工廠中通常存在的工業設施。

主要特點：
- 概述涵蓋食品產品特性的技術問題
- 提供食品加工的全面數學模擬
- 分析食品工程的整體情況，特別是安全和補充操作，並系統性推導所有相關公式
- 討論基礎過程所需的設備特性

F. Xavier Malcata was born in Malange (Angola) in 1963. He earned a B.Sc. degree in Chemical Engineering (5-year program) from the College of Engineering, University of Oporto (Portugal) in 1986; a Ph.D. degree in Chemical Engineering/Food Science from the University of Wisconsin - Madison (UW), in 1991; and a Habilitation/Professorship degree in Food Science and Engineering from the Portuguese Catholic University (UCP) in 2004.

During his outstanding career in teaching and research, Prof. Malcata has held academic appointments as: Teaching Assistant at UCP (1985-1987) and UW (1988); Lecturer at UW (1989); Assistant Professor at UCP (1991-1998); Associate Professor at UCP (1998-2004); and Full Professor at UCP (2004-2010), Instituto Superior da Maia (2010-2012), and University of Oporto (2012-). His teaching responsibilities have encompassed (among others) thermodynamics, transfer phenomena, fluid mechanics, system dynamics and control, applied biochemistry, enzyme engineering, bioprocess engineering, bioreactor technology, bioresource engineering, food technology, and industrial projects of B.Sc. and M.Sc. degrees in Food Engineering and in Bioengineering.

Prof. Malcata has held professional appointments as: Dean of the College of Biotechnology of UCP (1998-2008) - with major responsibilities for the B.Sc. and M.Sc. degrees in Food Engineering; President of the Portuguese Society of Biotechnology (2003-2008); Coordinator of the Northern Chapter of Chemical Engineering, and Funding Member of the Specialization in Food Engineering of the Portuguese Engineering Accreditation Board (2004-2009); Official Delegate of the Portuguese Government to the VI and VII Framework R&D Programs of the European Union, in the key areas of Food Quality and Safety (2004-2006) and Food, Agriculture, and Biotechnology (2006-2013); and Chief Executive Officer of the nonprofit University/Industry Extension Associations AESBUC (1998-2008) and INTERVIR+ (2006-2008), and the nonprofit Entrepreneurial Biotechnological Support Associations CiDEB (2005-2008) and INOVAR&CRESCER (2006-2008).

He has been the recipient of several international distinctions and awards, namely: election for membership in Phi Tau Sigma (honor society of Food Science) in 1990, Sigma Xi (honor society of scientific and engineering research) in 1990, Tau Beta Pi (honor society of engineering) in 1991, and New York Academy of Sciences in 1992; the Cristiano P. Spratley Award in 1985 and the Centennial Award in 1986, by the University of Oporto; the Ralph H. Potts Memorial Award in 1991, the Young Scientist Research Award in 2001, and election as Fellow in 2014, by the American Oil Chemists' Society; the Foundation Scholar Award - Dairy Foods Division in 1998, the Danisco International Dairy Science Award in 2007, the Distinguished Service Award in 2012, election as Fellow in 2013, and the International Dairy Foods Association Teaching Award in Dairy Manufacturing in 2020, by the American Dairy Science Association; the Canadian/International Constituency Investigator Award in Physical Sciences and Engineering in 2002 and 2004, by Sigma Xi; the Excellence Promotion Award in 2005, by the Portuguese Foundation for Science and Technology; the Edgar Cardoso Innovation Award in 2007, by the County of Gaia (Portugal); the Scientist of the Year Award in 2007, and election as Fellow in 2012, by the European Federation of Food Science
and Technology; the Samuel C. Prescott Award in 2008, election as Fellow in 2011, and the William V. Cruess Award in 2014, by the Institute of Food Technologists; the International Leadership Award in 2008 and the Elmer Marth Educator Award in 2011, by the International Association of Food Protection; and decoration as Chevalier dans l'Ordre des Palmes Académiques in 1999, by the Government of France.

Among various complementary areas of research, Prof. Malcata has placed a major emphasis on: microbiological and biochemical characterization, and technological improvement of traditional foods; development of nutraceutical ingredients and functional foods; characterization of grape pomace, and improvement of spirits obtained therefrom;
and rational application of unit operations to specific agri-food processes. To date, he has published more than 450 papers in peer-reviewed science journals, which have witnessed 400,000+ downloads and received more than 15,000 documented citations by the scientific community - supporting an h-index of 59. He has supervised 31 Ph.D. dissertations that were successfully concluded, and written 12 monographic books and edited 4 multi-authored books; furthermore, he has authored more than 70 chapters in edited books and 35 papers in trade journals, besides approximately 50 technical publications. He has been a member of 74 peer-review committees of research
projects and fellowships, and, has acted as supervisor of 90 individual fellowships. He has collaborated in 45 research and development projects - of which he served as principal investigator in 36. He has participated in 50 organizing and scientific committees of professional meetings. He has delivered 150 invited lectures worldwide, besides more than 500 volunteer presentations in professional meetings, congresses, and workshops. He has served on the editorial boards of 5 major journals in the food science and applied biotechnology areas. He has also reviewed more than 600 manuscripts for international journals and encyclopedias.

Prof. Malcata has been a longstanding professional member of the Institute of Food Technologists, as well as the American Institute of Chemical Engineers, the American Chemical Society, the American Association for the Advancement of Science, the American Oil Chemists' Society, the American Dairy Science Association, and the International Association of Food Protection.

F. Xavier Malcata於1963年出生於安哥拉的馬蘭熱。他於1986年獲得葡萄牙波爾圖大學工程學院的化學工程學士學位（五年制課程）；1991年在威斯康辛大學麥迪遜分校獲得化學工程/食品科學博士學位；並於2004年在葡萄牙天主教大學獲得食品科學與工程的資格認證/教授學位。

在其卓越的教學和研究生涯中，Malcata教授曾擔任以下學術職位：葡萄牙天主教大學的教學助理（1985-1987）和威斯康辛大學（1988）；威斯康辛大學的講師（1989）；葡萄牙天主教大學的助理教授（1991-1998）；葡萄牙天主教大學的副教授（1998-2004）；以及葡萄牙天主教大學（2004-2010）、邁亞高等學院（2010-2012）和波爾圖大學（2012-至今）的正教授。他的教學責任涵蓋（但不限於）熱力學、傳遞現象、流體力學、系統動力學與控制、應用生物化學、酶工程、生物過程工程、生物反應器技術、生物資源工程、食品技術，以及食品工程和生物工程的學士和碩士學位的工業項目。

Malcata教授曾擔任以下專業職位：葡萄牙天主教大學生物技術學院院長（1998-2008） - 主要負責食品工程的學士和碩士學位；葡萄牙生物技術學會會長（2003-2008）；化學工程北部分會協調員，以及葡萄牙工程認證委員會食品工程專業化的創始成員（2004-2009）；葡萄牙政府在歐盟第六和第七框架研究與發展計劃的官方代表，主要涉及食品質量與安全（2004-2006）及食品、農業和生物技術（2006-2013）；以及非營利性大學/產業擴展協會AESBUC（1998-2008）和INTERVIR+（2006-2008）的首席執行官，以及非營利性企業生物技術支持協會CiDEB（2005-2008）和INOVAR&CRESCER（2006-2008）的首席執行官。

他曾獲得多項國際榮譽和獎項，包括：1990年當選為食品科學榮譽學會Phi Tau Sigma的成員，1990年當選為科學與工程研究榮譽學會Sigma Xi的成員，1991年當選為工程榮譽學會Tau Beta Pi的成員，以及1992年成為紐約科學院的成員；1985年獲得波爾圖大學的Cristiano P. Spratley Award和1986年的Centennial Award；1991年獲得Ralph H. Potts Memorial Award，2001年獲得Young Scientist Research Award，2014年當選為美國油脂化學家學會的Fellow；1998年獲得美國乳品科學協會的Foundation Scholar Award - Dairy Foods Division，2007年獲得Danisco International Dairy Science Award，2012年獲得Distinguished Service Award，2013年當選為Fellow，2020年獲得International Dairy Foods Association Teaching Award in Dairy Manufacturing；2002年和2004年獲得Sigma Xi的Canadian/International Constituency Investigator Award in Physical Sciences and Engineering；2005年獲得葡萄牙科學與技術基金會的Excellence Promotion Award；2007年獲得葡萄牙蓋亞縣的Edgar Cardoso Innovation Award；2007年獲得Scientist of the Year Award，2012年當選為Fellow，歐洲食品科學與技術聯盟的Samuel C. Prescott Award；2008年獲得International Leadership Award，2011年獲得Elmer Marth Educator Award，由國際食品保護協會頒發；以及1999年獲得法國政府頒發的Chevalier dans l'Ordre des Palmes Académiques。

在各種補充研究領域中，Malcata教授特別強調：傳統食品的微生物和生化特徵及技術改進；營養成分和功能性食品的開發；葡萄渣的特徵及其所產生的烈酒的改進；以及對特定農食品過程的單元操作的合理應用。迄今為止，他已在同行評審的科學期刊上發表了超過450篇論文，這些論文的下載次數超過400,000次，並獲得科學界超過15,000次的文獻引用，支持其-index為59。他已成功指導31篇博士論文，並撰寫了12本專題書籍和編輯了4本多作者書籍；此外，他還在編輯書籍中撰寫了超過70章，並在貿易期刊上發表了35篇論文，以及約50篇技術出版物。他曾是74個研究項目和獎學金的同行評審委員會成員，並擔任90個個人獎學金的指導老師。他參與了45個研究與開發項目，其中36個擔任首席研究員。他參加了50個專業會議的組織和科學委員會。他在全球發表了150場受邀演講，並在專業會議、大會和研討會上進行了超過500場志願演講。他曾擔任5本食品科學和應用生物技術領域主要期刊的編輯委員會成員，並為國際期刊和百科全書審稿超過600篇手稿。

Malcata教授是食品技術學會的長期專業成員，以及美國化學工程師學會、美國化學學會、美國科學促進協會、美國油脂化學家學會、美國乳品科學協會和國際食品保護協會的成員。