Workshop program topics:
- Topic 1 - Nonthermal Food and Bioprocessing for Circular Economy
- minimizing waste by keeping products and materials in use, extracting bioactive compounds, and regenerating natural systems through nonthermal, value-added processes throughout the entire production cycle.
- Topic 2 - Sustainable Nonthermal Food Processing
- exploring alternative materials, developing new processing methods, and utilizing advanced process modeling and simulation techniques to optimize energy and resources efficiency and reduce environmental impact, conducting life cycle assessment (LCA)
- Topic 3 -Innovations in Food Safety through Nonthermal Processing Technologies
- advances in the field of food preservation and pathogen control through nonthermal processing techniques that provide effective microbial inactivation while preserving the quality attributes of food products.
- Topic 4 -Enhancing Nutrition, Quality, and Health through Nonthermal Processing
- improving nutrition, health benefits, and quality of foods by preserving the nutritional content, retaining bioactive compounds, enhancing functionality and sensory attributes, improving customer acceptance, and reducing harmful compounds of food through nonthermal processing
- Topic 5 - Implementing Nonthermal Processing Technologies in Industrial Practice, Industrial case studies
- overcoming the challenges faced by the industry in implementing nonthermal processing technologies in industrial practice including investment costs, infrastructure requirements, regulatory compliance, standardization, consumer acceptance, and addressing specific application needs of different food product, and promoting collaboration between food industry stakeholders, research institutions, and regulatory bodies
- Topic 6 - Nonthermal Process Development, Validation, and Regulatory Aspects
- developing and validating nonthermal processes ensuring the effective and safe implementation of nonthermal processing technologies, meeting the requirements of both regulators and consumers while delivering high-quality, minimally processed, and microbiologically safe food products.
Short course format and topics
The short course will be scheduled to have multiple lectures on different topics selected by the Scientific Committee. Each lecture (30 min) will have similar/consistent structure and will be given by one invited expert speaker.
- Introduction
- High pressure processing
- Pulsed electric field processing
- Cold plasma and ozone technologies
- Irradiation and E-beam
- Ultrasound processing
- Low-temperature microwave
- Light based treatments
- Emerging nonthermal applications
- Membrane processing
- Discussions and tour to labs
