Guest lecture-Recent trends in non-thermal processing of food-Department of Food Process Engineering

Emphasis on the importance of thermal processing for shelf stability and ready-to-eat products with a focus on temperature-time combinations.

Discussion on how temperature-time combinations in thermal processing can affect the taste, flavor, and quality of food products, leading to loss of quality.

Importance of product quality in a global market and the role of thermal processing in ensuring quality standards.

Exploration of the benefits of non-thermal processing techniques in preserving sensory attributes, desired texture, and overall product quality.

Overview of Electro Technologies that utilize rapid heating principles to achieve processing goals, emphasizing benefits over traditional thermal methods.

Explanation of HPP technology, including its application, benefits, pressure ranges, and impact on food products.

Detailed discussion on the applications and advantages of High Pressure Processing, including improved food quality, extended shelf life, and potential for various food products.

Introduction to ultrasound technology for food processing, highlighting its role in enhancing mass transfer rates, emulsification, and microbial control.

Explanation of Pulsed Electric Field Technology and its application in food processing for cell disruption, improved mass transfer, and extraction of bioactive compounds.

Overview of Ultraviolet Light Technology applications in food processing, focusing on its potential for sterilization, preservation, and reducing microbial contamination.

Discussion on the use of 3D Printing technology in the food industry for creating unique shapes, enhancing stability, and customization of food products.