Consumer interest in fresher, close to nature, and less processed foods are driving innovations in alternative processing techniques and flexible packaging.
Internationally renowned experts from research organizations and academia will present an overview of the state of the art of fruit and vegetable production, followed by presentations on intelligent application of nonthermal and thermal technologies for quality retention in fruit and vegetables.
Studies of hyperbaric storage as a preservation method show that microbiological and physicochemical parameters remained similar or better compared to preservation by refrigeration.
The use of biosensors as emerging technologies could revolutionize the study and detection of foodborne pathogens, contaminants, and biomarkers for food quality.
About one-third of food produced—1.3 billion tons/yr—ends up as loss or waste. In developing countries, the loss is due to bad storage and transportation and issues during harvesting. In developed countries, waste is mainly on the retail and consumer end.
High pressure processing (HPP) has emerged to become a leading option for the production of meats, premium fruit juices, seafood, and vegetable soups that are healthier, fresher, more natural (reduced additives and preservatives for a clean label) and safe for extended shelf life.
Internationally renowned experts from research organizations and academia will address the technological advances in low temperature concentration, fractionation, and separation.
U.S. and international speakers will share their research advancements on the inactivation and destruction of C. botulinum spores by high pressure processing.
In this session, speakers will provide food industry professionals with an in-depth understanding of electronic beam technology and provide specific case studies from the food industry where this technology is already making substantial improvements in the quality and safety of food products.
In this presentation, speakers will describe a web-based application intended for nutrition educators to evaluate trade-offs between food product attributes in food decision-making.
This session provides an overview of the current status and future role of emerging processing and packaging technologies in food product development.