Food Safety & Quality Aspects of Nonthermal Hurdle Technologies
Renowned speakers from outstanding research institutions in Australia (Commonwealth Sci. & Industrial Research Org.), Canada (Univ. of Guelph), Germany (German Inst. of Food Tech.), and the United States (Ohio State Univ., Cornell Univ.) will deliver presentations on HPP, PEF, ozone, light energy, and irradiation. Process-specific parameters for the different treatment methods featured in the combined approaches—for instance, pressure, time, temperature, energy input, electric field strength, and irradiation dosage—will be discussed, as well as environmental or product parameters, such as the reduction of the microbial load and achievable shelf life stability, retention of the nutritional content, enzymatic activity, sensory attributes, and possible changes of physico-chemical characteristics.
Session 067 Nonthermal Hurdle Technologies: Food Safety and Quality Aspects will take place on Tuesday afternoon from 1:30 p.m. to 3:00 p.m. in Room N109.
