Engineering is faced with a plethora of demanding challenges (e.g., new curricula, innovation ecosystem, partnerships, multidisciplinary, entrepreneurship, sustainability, food and nutrition security, population growth, human health and wellness, nutrition, bioavailability). ‘Processomics’ (engineering + omics) - a new term coined to express some of the major engineering future challenges that holistically combines food processing and human health. It calls for studying human internal transport phenomena, utilization of new techniques for modelling and simulation, emerging topics (e.g., bioavailability, signaling, satiety, personalized nutrigenomics, targeting, pro-and prebiotics, nanotechnology, biotechnology), as well as traditional food and product engineering.
Ilce Medina Meza is Assistant Professor at the Department of Biosystems and Agricultural Engineering at Michigan State University. She is a Chemical Engineer B.S. and M.S. (from Instituto Tecnologico de Orizaba), with PhD in Food Science from Instituto Tecnologico de Veracruz/Universita di Bologna. Her research interest is on Food Engineering, metabolomics and health; focusing in a deep understanding on the impact of traditional and novel processing technologies on the bioavailability and functionality of phytochemicals on food systems. She has devoted significant time exploring chemical changes induced by thermal and nonthermal processes on lipids and steroids, and evaluating their impact in food and health. She is member of the Editorial Board of the journal Food Research International, and serves as reviewer for several peer-reviewed journals in the area, including LWT-Food Science and Technology, Food Chemistry, Food and Bioprocess Technology, and the Journal of Food Science, among others. In addition, she is member of the ASABE, IFT, CoFE, and European Network for Oxysterols Research (ENOR), among others. The International Life Sciences Institute (ILSI) has highlighted her research as novel and new trend in food safety.