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Emerging Thermal and Non Thermal Food Processing
Last Updated: 2026-02-05 15:47:07
Abstract
This course is built on the holistic approach in sustainable food processing via the consideration of the total value chain. Selected mechanical, biotechnological, thermal and non-thermal techniques for best biomass and energy use efficiency will be investigated. Focused technologies are new thermal processes, high pressure techniques, electroporation and different radiation based sources.
Objective
Understanding of selected emerging food processing concepts with focus on lower process intensity for healthy and high quality food production, waste reduction as well as biomass and energy use efficiency. Updates from academia and industry around new trends in food process development
Content
Emerging combined processes based on mechanical, thermal and non-thermal techniques, Multi hurdle technology concept for preservation, Extreme high temperature-short time processes, high pressure techniques, electroporation, radiation, Biorefineries based on emerging process elements, Ongoing industry initiatives
Resources
Lecture Notes
Script will be distributed before the course via Moodle.
Literature
Sustainable Food Processing Brijesh K. Tiwari (Editor), Tomas Norton (Editor), Nicholas M. Holden (Editor) ISBN: 978-0-470-67223-5 600 pages December 2013, Wiley-Blackwell Kessler, H. G. (2002). Food and Bio Process Engineering - Im Verlag A. Kessler., Freising. Bhattacharya, S. (2014). Conventional and Advanced Food Processing Technologies. John Wiley & Sons, Ltd. Online ISBN: 9781118406281. Sevenich R. & Mathys A. (2018). Continuous versus discontinuous Ultra‐High‐Pressure systems for food sterilization with focus on Ultra‐High‐Pressure Homogenization and High‐Pressure Thermal Sterilization: a review. Comprehensive Reviews in Food Science and Food Safety 17(3), 646-662. Toepfl, S., Mathys, A., Heinz, V. & Knorr, D. (2006). Review: Potential of emerging technologies for energy efficient and environmentally friendly food processing. Food Reviews International, 22(4), 405 - 423. Hertwig C., Meneses N. & Mathys A. (2018). Cold atmospheric pressure plasma and low energy electron beam as alternative nonthermal decontamination technologies for dry food surfaces: A review. Trends in Food Science & Technology 77, 131-142. Buchmann L., Bloch R. & Mathys A. (2018). Comprehensive pulsed electric field (PEF) system analysis for microalgae processing. Bioresource Technology 265, 268-274. M. E. G. Hendrickx & D. Knorr. Ultra high pressure treatments of foods (pp. 77-114). Kluwer Academic/ Plenum Publishers, New York. Mathys A. (2018). Perspective of Micro Process Engineering for Thermal Food Treatment. Frontiers in Nutrition 5: 24. Aganovic K., Smetana S., Grauwet T., Toepfl S., Mathys A., Van Loey A. & Heinz V. (2017). Pilot scale thermal and alternative pasteurization of tomato and watermelon juice: An energy comparison and life cycle assessment. Journal of Cleaner Production, 141, 514–525. Valsasina L., Pizzol M., Smetana S., Georget E., Mathys A. & Heinz V.(2017). Life cycle assessment of emerging technologies: The case of milk ultra-high pressure homogenisation. Journal of Cleaner Production, 142 (4), 2209–2217.
General Information
- Language
- English
- Levels
- MSC
- Frequency
- Yearly recurring
Examination
- Type
- graded semester performance
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture | Emerging Thermal and Non Thermal Food Processing |
|
2 h weekly |