Register February 16, 2024
What can novel non-thermal technologies do for sustainable food processing?
Non-thermal food processing refers to methods that avoid direct heat application during food treatment. These innovative technologies, often complemented by hurdle strategies, are gaining prominence as emerging alternatives to conventional thermal processing to meet consumer demands for convenient, high-quality, and minimally processed food products. Some prominent non-technologies include pulsed electric fields (PEF), high-pressure processing (HPP), ozone treatment, pulsed light, non-thermal plasma/cold plasma, and ultrasound technology, each offering distinct mechanisms for food preservation compared to traditional heat-based methods. Researchers are actively exploring the potential of various nonthermal technologies, not only to enhance food safety and quality but also to address broader sustainability objectives such as conserving natural resources, reducing waste, improving health, and promoting practices to meet sustainable development goals and evolving industry needs.
Dr. Qingyang Wang, Dr. Qingyang Wang is an Assistant Professor at Oregon State University, Department of Food Science and Technology. Before joining OSU, she earned her Ph.D. degree at the University of Maryland and expanded her expertise as a postdoctoral researcher at the North Carolina State University, specializing in non-thermal technologies for fresh produce and minimally-processed foods. Currently, Dr. Wang’s research is focused on employing interdisciplinary strategies for postharvest treatments of fruit and vegetable and value-added processing, to improve the safety, quality, and shelf stability of products while valorizing byproducts and biowastes. Dr. Wang’s research includes the utilization of UV technology, cold atmospheric pressure plasma, photodynamic treatment, and antimicrobial coating as novel intervention approaches for food pathogen decontamination and decay control. In addition to research, Dr. Wang serves as a Fruit & Vegetable Extension Specialist to lend her expertise to support the industry.