NOVEL FOOD PROCESSING & PRESERVATION

Quality and Safety

We research the effect of novel food processing technologies have on the safety and quality of foods. The safety related to the survival of pathogenic bacteria and the quality relates to the retention of  bioactive constituents such as vitamins, polyacetylenes. polyphenols and other antioxidants. Technologies include High Pressure Processing, Omhic heating, volumetric microwave heating, time temperature indicators, active packaging and microbial contamination challenge studies with pathogens are also conducted while processing.