Webinars

UV LEDs as a novel contemporary solution against common pathogens and spoilage organisms in foods and beverages

By Tatiana Koutchma

Agriculture and Agri-Food Canada/ Government of Canada

Non-thermal Technologies: there is still some room for novelties?

By Prof. Eng. Giovanna Ferrari

University of Salerno, Italy

Assessing the impact on scale-up of “non-idealities” in supercritical CO2 extraction of solid food materials: Mathematical simulation and experimental verification

By Dr. José Manuel del Valle and Dr. Gonzalo Núñez

Pontificia Universidad Católica de Chile & Universidad Técnica Federico Santa María , Chile

Innovative Technologies to Process Foods

By Dr. Gustavo V. Barbosa-Cánovas

Washington State University, United States of America

Introduction to the Rheology of foods with emphasis on linear and non-linear viscoelasticity and their application

By Dr. Jozef Kokini

Purdue University , United States of America

A novel membrane combination process for the nonthermal concentration of juices and beverages

By Dr. Carmen Moraru

Cornell University , United States of America

Application of high pressure-based technologies in food industry: Opportunities and future prospects

By Dr. V. M Balasubramaniam

The Ohio State University , United States of America