Extrusion Processing Technology

Professor Jean-Marie Bouvier, Vice President (Technology Development), Clextral, Lyon, FranceProfessor Bouvier has taught and researched food and chemical engineering at the Technology University of Compiègne (France) and at Amherst University, Massachussetts (USA). At Compiègne he managed a research team which studied food texturisation processes and related technologies, in close partnership with the food industry. The research team led an important research program in extrusion processing technology. In 1995 he joined Clextral, a manufacturer of twin-screw extrusion technology, and is now Vice-President in charge of scientific and technological development. Professor Bouvier has published more than 100 scientific papers in international periodicals, as well as five chapters in books dealing with extrusion processing and technology. Professor Osvaldo H. Campanella, Agriculture and Biological Engineering, Whistler Carbohydrate Research Center, Purdue University, Indiana, USASince graduating from the University of Buenos Aires, Professor Campanella has lectured in food engineering at the University of Massachusetts, Massey University (New Zealand) and Purdue University (USA). He has has specialized in food extrusion, the rheology of complex fluids, and food and biological engineering, and his research is currently focused on extrusion, rheology, heat transfer modeling, and modeling of cereal processes. He is also actively involved in research related to new methods to characterize the formation of complex compounds using novel acoustic/ultrasound techniques though porous media. Professor Campanella has published close to 100 scientific articles, has acted as associate editor of a number of specialized journals and has contributed chapters to a number of books.