Program

Photo: Manuel Gutjahr/ATB

Main Topics

The topics of the workshop will be covered during the sessions for oral and posters presentations. 

  • Advances and status of the application of nonthermal processing of food: High Pressure Processing, High Pressure Homogenization, Ultrasound, Irradiation, UV, LED and Pulsed Light, Pulsed Electric Fields, Supercritical Carbon Dioxide, Cold Plasma, Electrolyzed Water, Membrane Processing, Ohmic heating 
  • Diversification of application of nonthermal processing on alternative food and protein sources 
  • Regulatory aspects and standardization
  • Consumer perception
  • Risk assessment
  • Environmental aspects, sustainability assessment and LCA
  • Nonthermal processing for plant-based diets
  • Nonthermal processing for healthy foods: nutritional value, bioactive compounds, healthy ingredients, bioavailability 
  • Nonthermal processing to secure food safety
  • Success stories from application of nonthermal processing in marketed products
     

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