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Division Lecture: What are we cooking (in food processing) for tomorrow? |
G. V. BARBOSA-CÁNOVAS, Dept. of Biological Systems Engineering, Washington State Univ., 220 L.J. Smith Hall, PO Box 646120, Pullman, WA 99164-6120 The art of cooking is becoming quite challenging these days, and we shall not expect that the “excellent” menu we had for dinner yesterday will be appreciated the same way tomorrow. How to prepare safe-minimally processed foods, how to keep the nutrients alive and not the bugs, how to prepare conveniently-priced convenience foods, how to tell your food processing regulator you are walking away from heat? These are some of the questions food processors are asking today. Similar questions are in the mind of many consumers, but will everybody have similar answers, which will be the “weakest link” (i.e. the loser) in this truly complicated puzzle? Nonthermal or aseptic, hurdle or single-strength, conventional or emerging technologies? Which one will prevail, and why? This presentation will try to address what the future holds for food processing. If you expect to get all the answers you might be disappointed, if you expect to learn something new, please stop by… To cook or not to cook, this is the final question, and YOU have to give me the answer.
Session 22, Establishing processing criteria in nonthermal food preservation
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