Cold Food Preservation Technologies

Cold Food Preservation Technologies

(Webinar length:  1h 3m)


Update and analysis of innovative trends and applications for safety and shelf-life extension.

The incidence of foodborne diseases is rising around the world in both developing and developed countries likely due to the globalization of food supply and trade. While epidemiologists and microbiologists advance the understanding of foodborne organisms and their ecology, this knowledge must be transformed into innovative engineering solutions. The safety of the entire food supply chain depends on food processing innovations and designs that apply the latest innovative solutions to real-world control measures.

The challenge of developing advanced cold preservation techniques is continuing in line with growing demands for enhanced food safety, longer shelf-life and quality of traditional foods, the growing sector of so called novel foods, as well as the numerous ingredients in dried, frozen or other semi-processed forms. New physical and chemical methods of cold preservation are continuing to emerge in food production and are under development to make foods less processed, but safe, fresh, and natural.

This webinar will analyze the latest developments in non-thermal or cold food preservation technologies stressing topics that are vital to the industry and discuss innovative trends for future research and development. In the processing of various food groups, we will cover a range of emerging preservation technologies such as: pulsed light and pulsed electrical fields; ultraviolet and radiation; pressure and CO2; and, cold atmospheric plasma and ozone. Case studies will be presented--cost and sustainability issues of available cold preservation methods will be analyzed.

Learning Objectives:

  • Understand the fundamentals of advanced cold preservation methods that are commercially available or emerging for processed, semi-processed, and fresh food groups
  • Understand some of the specific processing applications of non-thermal technologies that are the best fit for different categories of foods
  • Understand the latest innovative engineering solutions, trends in research, and recent regulatory developments


Who will benefit:

  • 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 is a Research Scientist in Food Processing in Agriculture and Agri-Food Canada (AAFC), Guelph Food Research Center. Before she joined the AAFC, she was a Research Associate Professor at the National Centre for Food Safety and Technology (NCFST) at the Illinois Institute of Technology in Chicago where she had taught courses in food processing and engineering. She received her doctoral degree in Food Process Engineering at Moscow State University of Food Production. Since 1990, she has worked in academia and government research programs, collaborating with leading food companies. Her main research focus is application of emerging processing technologies like UV light, microwave heating and high hydrostatic pressure for improved food safety, security, shelf life and product acceptability. She also initiated a research program on UV pasteurization of fresh juices and other liquid ingredients. Dr. Koutchma is a member of the Editorial Board of the Journal of Food Processing, Food, and Bioprocess Technology; a member of the Innovative Technologies Board of PepsiCo; is an invited speaker at international symposiums and congresses; and, chairs conferences and society sections. Since 1998, she has published over 50 manuscripts and book chapters on a wide range of food processing related topics. In 2009 she completed a book on the application of UV technology for foods called “Ultraviolet Light in Food Technology: Principles and Applications”.

  • Item #: 0317bCold
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Price $289.00