UV Light Processing of Fluid Foods & Beverages

Improving Safety & Quality with Cost Savings

(Webinar length:  1hr 32m)


Ultraviolet (UV) light technology has been taking its niche for processing fluid foods, drinks and beverages.  The main interest in UV light includes its application as a preservation method for juice, wine and beer products, milk and dairy beverages, liquid eggs  and variety of other soft drink or heat sensible fluids to control microbial safety or to extend shelf-life. The key drivers for  UV technology traditionally have been its non-thermal and non-chemical character that allows for a safe product with excellent quality with an eye on existing regulatory approvals from the US FDA and Health Canada. Innovative research of UV light for fluid processing applications has grown worldwide aiming to overcome challenges of high UV light absorption and improve the efficacy of treatment.  

This webinar will describe the state of the art of UV light technology for the treatment of fluid foods and beverages as an adjunct to pasteurization. The analysis of the existing UV light processing systems for opaque fluids treatment will be presented as well as the results of evaluations of energy consumption and comparison with heat and other treatments. The current regulatory status in the United States and Canada will be addressed as well as cost saving opportunities to facilitate the technology transfer for commercialization. 

Learning Objectives :

  • Understand the fundamentals of UV light generation, transmission and absorption for treatment of fluid foods, critical process parameters
  • Learn about available UV processing systems, their applications and efficacy
  • Understand existing regulatory approvals and their requirements
  • Learn  about energy efficiency of UV light technology, cost saving opportunities 

Who will benefit from this webinar:

  • Quality Assurance Managers
  • Production Managers
  • Laboratory Managers
  • Food Safety Personnel
  • HACCP Coordinators
  • Government Food Inspectors
  • Sanitation Managers
  • Corporate and Plant Microbiologists
  • Processing Engineers
  • Operations Supervisors and Managers

Presenter--Dr. Tatiana Koutchma

Dr. Tatiana Koutchma

Dr. Koutchma is currently a Research Scientist in Novel Food Processing, Agriculture and Agri-Food Canada (AAFC), Government of Canada.

She is an internationally recognized expert in ultraviolet light, high hydrostatic pressure processing, and microwave heating. In 2009 she completed her first book on the application of ultraviolet technology for foods entitled “Ultraviolet Light in Food Technology: Principles and Applications”. She has published over 50 peer-reviewed manuscripts and more than 10 book chapters.

She is a graduate of Moscow State University of Food Production. In 2000, she was appointed a Research Professor at the National Centre for Food Safety and Technology at the Illinois Institute of Technology in Chicago, USA. In 2008, she joined the AAFC with focus on research related to production of safe and healthy foods, development of risk mitigation strategies, with the transfer of her knowledge and experience to government and industrial partners.

She is an Associate Editor of “Food Science and Technology International” journal, a member of the Editorial Boards of the Journal of Food Processing Technology” and “Food and Bioprocess Technology”, a vice-chair of the CIGR Food Safety Working Group, and a special faculty of the Food Science Department of University of Guelph..

  • Item #: 0206dUVL
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Price $289.00