Enhancing Food Functionality Using UV Light

Enhancing Food Functionality Using UV Light

(webinar length:  1h 15m)

How to Enhance Food Functionality Using Ultraviolet Light

Traditionally UV-light applications for the treatment of foods were focused on the microbial inactivation role with the objective to extend their shelf-life since naturally occurring microflora may present on the surface of raw produce with both spoilage and pathogenic nature. Recently it was found that exposure to UV at very low doses over hours or even days may trigger a series of biochemical events within the plant tissue that result in an enhanced plant defense mechanism. Additionally, a number of studies report on the nutritional benefits of UV light that can form, for example, vitamin D in mushrooms or milk or antioxidants in fruits and vegetables. The objective of this webinar is to review current and potential applications of UV light technology for individual treatments to enhance functionality and nutritional value of foods and to address some challenges of UV treatment optimization. The effects of continuous and pulsed UV light to enhance accumulation of photochemicals will be reviewed and compared for different fruits and fruit products. The effects of the UV light emitting spectrum on overall quality, essential vitamins, and enzymes will be analyzed.

Learning Objectives:

• Learn how UV light can be applied for the treatment of food plants to enhance their functionality
• Obtain an understanding of the basic principles of UV light technology in regards to whole and fresh cut fruits and vegetables
• Obtain a knowledge of different continuous and pulsed UV sources that will assist to make the right choices to satisfy modern requirements for healthy products

Who will benefit:

• Quality Assurance Managers
• Production Managers
• Laboratory Managers
• Food Safety Personnel
• HACCP Coordinators
• Government Food Inspectors
• Sanitation Managers
• Corporate and Plant Microbiologists
• Processing Engineers
• Operations Supervisors and Managers

Presenter - Dr. Tatiana Koutchma

Dr. Tatiana Koutchma is a Research Scientist in Food Processing in Agriculture and Agri-Food Canada (AAFC), Guelph Food Research Center. Before she joined the AAFC, she was a Research Associate Professor at the National Centre for Food Safety and Technology (NCFST) at the Illinois Institute of Technology in Chicago where she had taught courses in food processing and engineering. She received her doctoral degree in Food Process Engineering at Moscow State University of Food Production. Since 1990, she has worked in academia and government research programs, collaborating with leading food companies. Her main research focus is application of emerging processing technologies like UV light, microwave heating and high hydrostatic pressure for improved food safety, security, shelf life and product acceptability. She also initiated a research program on UV pasteurization of fresh juices and other liquid ingredients.

Dr. Koutchma is a member of the Editorial Board of the Journal of Food Processing, Food, and Bioprocess Technology; a member of the Innovative Technologies Board of PepsiCo; is an invited speaker at international symposiums and congresses; and, chairs conferences and society sections. Since 1998, she has published over 50 manuscripts and book chapters on a wide range of food processing related topics. In 2009 she completed a book on the application of UV technology for foods called “Ultraviolet Light in Food Technology: Principles and Applications”.