The main purpose of food processing technologies is to preserve the quality and shelf life of food, and assure its safety. While traditional food processing methods provide safety, quality, and extended shelf life, they often fall short of meeting consumer demand for “healthy,” “fresh,” “natural,” and “minimally processed” foods, primarily due to the loss of heat-sensitive nutrients and the altered taste, texture, and appearance that results from the application of traditional technologies, especially thermal processing.
The interest in novel non-thermal technologies is not new; they are able to inactivate microorganisms and spoilage enzymes while retaining quality and nutritional attributes and, in recent years, have progressed from research “curiosity” to commercialization. Non-thermal technologies such as high-pressure processing (HPP), ultra-violet light (UV light) and pulsed electric field (PEF), pulsed light, cold plasma have been used successfully for a number of foods, including milk and dairy products, meats, and fruits and vegetables.
The main objective of this webinar is to review emerging non-thermal technologies, with a special focus on HPP. Additionally, we will discuss aspects of validation and verification of novel processing technologies and the challenges associated with HPP of milk and dairy foods.
- Purnendu C. Vasavada, PhD, Professor Emeritus, University of Wisconsin – River Falls; PCV & Associates, LLC
- Hasmukh Patel, PhD, Senior Director of Global R&D, Mengniu Dairy Group
Alvin Lee, PhD, Associate Professor of Food Science and Nutrition, Institute for Food Safety and Health; Illinois Institute of Technology
This webinar is followed by a Q&A. Register now!
Sponsored by Thermo Fisher Scientific.