The aim of this course is to make critical discussions on the alternative technologies and strategies, and to address the new challenges facing the food industry by providing specific examples on how these alternatives could be applied to specific food products.

This course includes novel food processing and preservation technologies as well as build on fundamentals. The course is divided among thermal technologies (thermal processing, aseptic processing, ohmic heating, microwave/RF processing etc.), non-thermal technologies (high pressure processing, pulsed electric fields, pulsed UV light, magnetic fields, ultrasound, etc.), supercritical fluid extraction and artificial intellegence in food industry.