PART A: Introduction 1. Conventional technologies 2. Main groups of
microorganisms of relevance for food safety and stability 3.
Spoilage non-spore forming bacteria 4. Spoilage spore forming
bacteria 5. Pathogenic non-spore forming bacteria
PART B: Microbial inactivation after innovative processing of the
main groups of microorganism of relevance for food safety and
stability 1. Mechanisms of microbial inactivation by emerging
technologies 2. Effects on innovative processing technologies on
microbial targets based on food categories: differences between
traditional methods of food preservation and emerging technologies
3. Designing, modelling and optimizing processes to ensure
microbial safety and stability through emerging technologies
PART C: Consumer’s, technological, environmental and regulatory
aspects of application of emerging technologies for food
preservation 7. Consumer acceptance and marketing of foods
processed through emerging technologies 8. Environmental footprint
of emerging technologies, regulatory and legislative issues 9.
Technological hurdles and research pathways on emerging
technologies for food preservation
A comprehensive examination of the effectiveness of innovative processing technologies for controlling spoilage and pathogenic microorganisms in different foods
Dr. Francisco J. Barba is an associate professor in Nutrition and
Food Science, Faculty of Pharmacy, University of Valencia, Spain.
He holds an European Ph.D. (with distinction) from the University
of Valencia and he hold degrees in Pharmacy, Food and Technology.
He performed postdoctoral stays in the Université de Technologie de
Compiègne (UTC), Département de Génie des Procédés Industriels,
Laboratoire Transformations Intégrées de la Matière Renouvelable
(Compiegne, France) and Marie Curie IEF in the Department of Food
Chemistry (University of Copenhagen) to explore different
non-thermal applications for preserving and extracting bioactive
compounds from plant food materials and by products. Prior to his
current appointment, he was also engaged as a visiting researcher
in the Department of Food Biotechnology and Food Process
Engineering in Technological University of Berlin, Germany. His
research focus is on non-thermal processing for preservation and/or
extraction of bioactive compounds from liquid and solid food. He
has more than 280 publications, including more than 200 published
or accepted peer reviewed papers in international journals in the
Food Science and Technology area (hindex=43, SCOPUS). He is
included in the Highly Cited Researchers 2019 list, the latest
classification of the Clarivate Analytics bibliometric data
provider.
Nowadays, Dr. Barba is serving as Associate Editor of the
prestigious Journals “Food Research International, "Journal of
Food Composition and Analysis", "Journal of Food Processing and
Preservation", “Molecules and "Frontiers in Nutrition", among
others. Assistant Professor in Food Microbiology at the Department
of Food Science, Faculty of Food Engineering, University of
Campinas, Brazil. He has a Bachelor degree in Industrial Chemistry
(USS, Brazil), Master of Science in Food Science (UNICAMP, Brazil)
and PhD in Food Science (USP, Brazil), including a one-year
internship at Rutgers - The State University of New Jersey (New
Brunswick, USA). He was a postdoctoral fellow at the University of
Sao Paulo and currently he is involved in teaching (graduate and
undergraduate) students at UNICAMP and his major interests are
focused on quantitative aspects of food microbiology and safety,
including predictive food microbiology, microbial risk assessment
and meta-analysis. Dr Sant'Ana has published over 55 peer-reviewed
articles and currently serves as Editor-in-Chief of the scientific
journals Food Research International and Current Opinion in Food
Science. Associate Professor and Head of Food Chemistry section,
Department of Food Science, Faculty of Science, University of
Copenhagen. Her research areas are thermodynamics in food chemistry
with emphasis on HP methods in food processing and the effects on
food components and their properties, including oxidative stability
and protein modification. She has been leader of several national
and international projects. She has been supervisor of several BSc
theses, MSc theses, PhD students and postdoc people. She has 39
publications in international journals with peer review, 10
articles in trade journals, 7 appearances in Danish media
(Newspaper or TV channels), and 3 recent oral presentations at
international conferences. Dr. Koubaa is a researcher and assistant
professor in Process Engineering at the School of Organic and
Mineral Chemistry (Compiègne, France). He carried out various
postdoctoral research stays at the University of Technology of
Compiègne (Compiègne, France), at the University of the State of
Ohio (Columbus, Ohio, United States), and at the National School of
'Engineers of Sfax (Sfax, Tunisia). His research mainly focuses on
the treatment of plant and microbial biomass by emerging
technologies (pulsed electric fields, ultrasound, etc.) for the
extraction of compounds of interest, and the improvement of
fermentation and preservation conditions. He has more than 90
publications (book, book chapters and scientific articles in
peer-reviewed international journals).
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