Food Engineering & Processing
Extrusion, high-pressure processing and novel technologies.
Non-thermal and minimal processing technologies are scaling from pilot to commercial deployment, led by high-pressure processing (HPP at 600 MPa) for juices, RTE meats and guacamole, pulsed electric field (PEF) for potato and juice extraction (Elea, Pulsemaster), and cold plasma for surface decontamination. The track will examine high-moisture extrusion (HME) cooking — the workhorse of plant-based meat texturization — alongside 3D food printing for personalized geriatric and dysphagia diets, ultrasound-assisted processing, and ohmic heating for aseptic particulates. Hybrid processes that combine mild thermal with non-thermal hurdles will be discussed in the context of clean-label preservation.
- High-pressure processing (HPP): juices, RTE meats, dairy applications
- Pulsed electric field (PEF): Elea, Pulsemaster commercial deployments
- High-moisture extrusion for plant-based meat fibrousness
- Cold atmospheric plasma for surface decontamination
- 3D food printing: dysphagia, geriatric and personalized formats
- Ohmic heating and microwave-assisted aseptic processing
- Ultrasound, supercritical CO2 and hurdle technology integration