Innovative Solutions for Food Processing

(Webinar length:  1hr  30 min)


A new generation of processing technologies is continuing to emerge globally in food production. The modern demands for foods that are fresher, more natural or minimally processed and additive-free are pushing novel processing development. The use of novel technologies ultimately brings foods with higher quality due to reduced thermal and chemical abuse, higher safety attributes during extended shelf-life, all being delivered at a reasonable cost to the consumer. Food safety remains one of the key components that drives the development of novel technologies as we seek to reduce, control or eliminate foodborne pathogens from food products and contact surfaces. However, novel processing technologies are also being used to tailor foods with added or enhanced functional and nutritional values, to lower the carbon footprint and substantially reduce water volumes used in heat transfer processes.

There are a total of 31 new processing options available that include advanced thermal and non-thermal based on the utilization of mechanical, electrical and electromagnetic energy, and combined approaches. The better-known examples include ultra-high pressure (HPP), ultraviolet (UV) irradiation, pulsed electric fields, and cold plasma. Performance capabilities of novel processes differs in terms of the categories of food products that can be treated, intended applications, microbial efficacy, desired and undesired effects on food composition, environmental impact and process economics.

This lecture will review novel processing technologies commercially available in food production and technologies-in-development in terms of their benefits, applications for different groups of products, level of technologies readiness and analysis of research gaps and process economics. The focus will be made on the discussion of the necessary development steps to be made in order to establish and validate a new process simultaneously addressing critical safety and quality issues and meeting international regulatory approvals. Future trends, analysis of microbiological and chemical safety issues will be presented.

Learning objectives:

  • Learn about novel technologies, thermal and non-thermal, their benefits and applications
  • Understand the role of novel technologies to address critical safety issues and quality improvements for different food categories
  • Understand how to evaluate the level of technology readiness
  • Learn about risk evaluation and regulatory approvals

Who would benefit:

  • QA and QC 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. 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 #: 0319fInnov
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Price $229.00