Quality Changes in Foods Processed Using Alternative Processing Technologies

This course will provide a view of the impact of selected alternative processes on quality of the same product, tomatoes.  The course begins with studies on kinetics of changes in ascorbic acid, color, phenolics, lycopene, pectin methylesterase, polygalacturonase, and a target microorganism, Bacillus coagulans subjected to ohmic, microwave and high pressure processing; and moves through the physical operation of pilot scale operations for these technologies. Collectively, the course will provide a unique case study on the effect of three different, emerging process technologies on the same product, as well as the consumer, nutritional, sensory, and regulatory considerations needed to make practical decisions.

Course Length: 1 Day (June 25, 2012)

Agenda (PDF)

Faculty Bios (PDF)

Registration Rates

Program Pre-Requisites:  B.S. in food science or food engineering

You will be able to:
  1. Make informed decisions in selecting appropriate alternative process technologies for your company’s needs
  2. Understand the fundamentals and operational specifics of three alternative technolgies: ohmic and microwave heating and high pressure processing, as applied to the same product
  3. Understand the effects of the three alternative technologies on key nutritional and functional components and sensory qualities of the same product
  4. Understand consumer attitudes towards alternative processing
  5. Get the latest update on regulatory aspects of alternative processing methods
Intended Audience:
  • Academics
  • Consumer Insights
  • Dieticians
  • Food Scientists
  • New Product Managers and Technologists 
  • Operations and Production Personnel
  • Personnel who Interact with R&D
  • Product Developers
  • QC/QA
  • R&D
  • Regulators
  • Researchers
  • Students
Learning Level: Intermediate, Advanced