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The food industry, one of the most conservative sectors in the production spectrum, is experiencing, as never before, the need for innovation.
These days, consumers are much more demanding and better educated in terms of food quality and nutrition, while regulatory agencies are searching for innovative/alternative technologies that offer better products with greater safety.
At the same time, scientists and avid researchers are incorporating acquired knowledge in a variety of disciplines to blend them with what is known in current food science/food engineering domains.
There are a number of alternative food processing technologies that are transitioning from pilot plants to industrial settings. Some of these technologies are microwave processing; high hydrostatic pressure, high pressure homogenization, ultrasound, cold plasma, and pulsed electric fields.
They are utilized in a number of applications such as sterilization, pasteurization, decontamination, and extraction. Introducing safe food products processed by these alternative technologies, proper validation studies followed by verification and monitoring are required and/or recommended.
Data collection followed by scientific evaluation of all the critical processing points should render an answer whether a given product will be safe and at the same time economically feasible. Microorganisms of concern should be identified as well as proper surrogates; predictive microbial inactivation mathematical models must be developed; suitable protocols should be implemented as well as some specific test to satisfy a performance criterion that will allow us to reach a food safety objective (FSO).
Once these requirements are fulfilled, the implementation and later on, possible adoption at the industrial level of these alternative food processing technologies will pose additional challenges that are not trivial, and many times not possible to circumvent.
This presentation deals with how some of these challenges have been addressed and what is ahead to keep making alternative processes that would successfully replace or supplement classic ones.
Washington State University
Dr. Gustavo V. Barbosa-Cánovas is a Professor of Food Engineering, Director of the Center for Nonthermal Processing of Food (CNPF) both at Washington State University, USA and Doctor Honoris Causa at Polytechnic University of Cartagena, Spain.
He focuses his research on novel alternative technologies, primarily nonthermal where the main stress factors to inactivate microorganisms is not thermal energy. In addition, he has developed research programs on engineering properties of foods (powders, rheology, water activity); controlled release; food dehydration; edible films.
He has a keen interest in food security, well-being, sustainability, green processes, and mathematical modeling.
Dr. Barbosa-Cánovas is a Member of the Washington State Academy of Sciences, Mexican Academy of Sciences and Uruguayan Academy of Engineering, as well as IFT (Institute of Food Technologists); IUFoST (International Union of Food Science and Technology); and IFST (British Society of Food Science and Technology) Fellow.
He has received several prestigious awards and recognitions; IFT Nicholas Appert Award (Highest Award in Food Science and Technology worldwide); 2016 International Food Engineer Award (sponsored by Nestlé, Vevey, Switzerland and granted by ASABE – American Society of Agricultural and Biological Engineering); IFT International Award; IFT Research and Development Award; IAEF (International Association of Engineering and Food) Lifetime Achievement Award; WSU Sahlin Award for Research, Scholarship and Arts; IFT Nonthermal Processing Division Lifetime Achievement Award.
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