This session provides an overview of the current status and future role of emerging processing and packaging technologies in food product development.
Nanotechnology enabled-strategies and technologies offer new, oftentimes revolutionary, methods to fight microbes in foods or food processing environments.
Emerging technologies such as UV light, pulsed light, and LED light processing can inactivate pathogenic microorganisms while preserving the quality of foods.
To keep foods safe and preserve product quality, there is growing interest in the development of minimal impact and nonthermal decontamination processes that will effectively inactivate pathogens.
Gaseous antimicrobials may be more effective than aqueous sanitizers in destroying pathogens on fresh fruits and vegetables that reside in protected sites such as crevices, stomata, or cracks.
New technologies may help dairy, food, and beverage processors to manufacture food more efficiently through reduced food waste, energy, water, and cleaning chemicals and add value to current waste streams.
Experts discuss the ways that pizza dough formulators can incorporate better-for-you ingredients into their products without compromising texture and flavor, as well as shelf life and stability.