Innovative Technologies to Process Foods

By Dr. Gustavo V. Barbosa-Cánovas

Washington State University, EEUU

Friday April 17th, 2020 at 10:00 am (Mexico City, MX; 15:00 UTC)

Conventional approaches to process foods have proven to offer very safe products but, in some cases, the quality of the final product is significantly lower to the original one and the impact on the environment might be of great concern. Over-processing implies safety, but at a high cost in terms of nutrients and other quality attributes. Nonthermal processing of foods has emerged as a viable alternative to those conventional processing techniques by offering safe products of excellent “total quality” at very reasonable cost, and in general, they are environmental friendly, and they could be listed as “green technologies” with great confidence. It is the case; these nonthermal technologies could be used in combination among themselves or with other preservation approaches seeking synergistic effects in order to have shorter processes and very good quality food products.