This webcast was organized by the Fruit & Vegetable Products and Nonthermal Processing Division. There is a growing consumer demand for fresh and minimally processed food and beverages today. As novel non-thermal technologies are developed and commercialized, these new technologies enable the launch of a range of disruptive and innovative products, especially fruit and vegetable products such as cold-pressed juices (high pressure processed). In addition to improved food safety, novel non-thermal technologies also improve the freshness and shelf life of these products. Consumers also view these products having more value than conventionally processed products. For example, Mintel reported that 23% of millennials agree that cold-pressed juices are worth paying more for (Juice and Juice Drinks, U.S., May 2017. This webinar serves to further educate the audience on the current research and applications of these novel processing technologies on fruit and vegetable products.
Learning objectives:
1) Attendees will gain an understanding of fundamental knowledge of different non-thermal technologies and their applications in fruit and vegetable products
2) Attendees will learn the effect of different nonthermal technologies on fruit and vegetable products from safety to shelf life to quality
3) Attendees will be able to bring new processing and product development ideas to their companies for ideation and innovation
Speakers:
Dr. V.M. (Bala) Balasubramaniam, Professor of Food Engineering at The Ohio State University (OSU)
Dr. Gustavo Barbosa-Canovas, Washington State University
Dr. Kathiravan Krishnamurthy, Assistant Professor in the Department of Food Science and Nutrition at the Illinois Institute of Technology
Dr. Dongjun Zhao, Manager at The Kraft Heinz Company
All IFT webcasts are free for IFT Premier and Student members.
This webcast was organized by the Fruit & Vegetable Products and Nonthermal Processing Division. There is a growing consumer demand for fresh and minimally processed food and beverages today. As novel non-thermal technologies are developed and commercialized, these new technologies enable the launch of a range of disruptive and innovative products, especially fruit and vegetable products such as cold-pressed juices (high pressure processed). In addition to improved food safety, novel non-thermal technologies also improve the freshness and shelf life of these products. Consumers also view these products having more value than conventionally processed products. For example, Mintel reported that 23% of millennials agree that cold-pressed juices are worth paying more for (Juice and Juice Drinks, U.S., May 2017. This webinar serves to further educate the audience on the current research and applications of these novel processing technologies on fruit and vegetable products.
Learning objectives:
1) Attendees will gain an understanding of fundamental knowledge of different non-thermal technologies and their applications in fruit and vegetable products
2) Attendees will learn the effect of different nonthermal technologies on fruit and vegetable products from safety to shelf life to quality
3) Attendees will be able to bring new processing and product development ideas to their companies for ideation and innovation
Speakers:
Dr. V.M. (Bala) Balasubramaniam, Professor of Food Engineering at The Ohio State University (OSU)
Dr. Gustavo Barbosa-Canovas, Washington State University
Dr. Kathiravan Krishnamurthy, Assistant Professor in the Department of Food Science and Nutrition at the Illinois Institute of Technology
Dr. Dongjun Zhao, Manager at The Kraft Heinz Company
All IFT webcasts are free for IFT Premier and Student members.
