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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