Food Engineering & Processing

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.