Template:Applied Nonthermal Technologies Lab
- Accordingly, the goal of this study is to develop an integrated project among academia, government, industry partners, and stakeholders to develop effective waterless, non-thermal processing technologies to provide consumers with safe, nutritious, high-quality produce and low-moisture foods, equip Extension agents with the knowledge and tools that they need to influence a change in consumer perception related to food processing technologies, and facilitate the commercialization of these technologies and dissemination of knowledge through education and outreach. The research objectives of the project are to:
- Determine the efficacy of cold plasma, monochromatic blue light, pulsed light, gaseous chlorine dioxide, and ozone against foodborne pathogens including bacteria, viruses, and parasites high-risk foods and the interactions among the treatments, environmental conditions, and product characteristics;
- Elucidate mechanisms of pathogen inactivation by these waterless, nonthermal processing technologies; and
- Develop new equipment and processing protocols and incorporate the technologies into food production.
- The education objectives of the project are to:
- Develop a “Foodborne Contamination-Impact on Food Safety” course and an “Emerging Nonthermal Technologies” course; and 2) Train students in emerging nonthermal technologies, parasitology, microbiology, virology, and food safety.
- The outreach objectives of the project are to:
- Effectively communicate the demonstrated antimicrobial efficacy, sustainability, energy efficiency, and environmental friendliness of these technologies to the food industry;
- Develop educational materials to educate consumers and increase their acceptance of these new processing technologies; and
- Collaborate with manufacturers in equipment design, automation/control, testing, and adaptability/suitability assessment for commercial applications.