Over the last decade novel processing technologies are continuing to emerge in primary food production and processing mainly as alternative preservation technologies during transportation, retailing and consuming foods. Included in these novel processing approaches are, advanced non-thermal and thermal methods such as ultraviolet light (UV), ultra-high pressure (HPP), combined/hurdle processing and numerous electromagnetic techniques. Additionally, novel techniques can reduce effects of thermal abuse and make foods that are fresher, more natural and additive-free and be used as tools to tailor foods with added functional and nutritional values.
Depending on microbial efficacy and types of food, novel technologies can be used as alternatives to traditional heat pasteurization and sterilization and as adjuncts to these technologies to enhance safety and further extend shelf life of products. Before a novel process can be used and product can be sold, validation studies have to be conducted by food manufacturers and thorough reviews for evaluations of safety have to be conducted by regulatory agencies. New knowledge and understanding of steps involved is needed to establish and commercialize a novel process.
The webinar by expert speaker Dr. Keith Warriner will review a broad range of available novel processing technologies, their existing and potential applications, and benefits for food manufacturers, retailers and consumers. The focus will be made on high hydrostatic pressure (HPP) and ultraviolet (UV) light technologies that advanced to the level that made possible their successful commercialization. Current research and challenges in process development, validation of commercial units and process economics will be discussed. Regulatory status of novel processing and novel foods around the world will be presented. The final part of the webinar will describe case studies were novel technologies such as UV and HHP have been successful or not so successful in treating food products.
Who Should Attend:
Dr. Keith Warriner is currently a Professor within the Department of Food Science at University of Guelph, Canada. Dr. Warriner received his BSc in Food Science from the University of Nottingham, UK and PhD in Microbial Physiology from the University College of Wales Aberystwyth, UK. He later went on to work on biosensors within the University of Manchester, UK and subsequently returned to the University of Nottingham to...
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