Welcome to Week 3

Welcome to Week 3!

Last Week, you discussed some of the food processing techniques that have been used for centuries (if not millennia), although of course they are being continuously developed to improve the final product quality.

This week, you will explore innovative processes that have been developed much more recently as a result of the technological advances that have been made over the twentieth century. You’ll find out what High Pressure Processing, Pulsed Electric Field Processing and irradiation involve as well as the potential for intelligent and active packaging. We will be addressing the question of why these are needed, and giving you opportunities to express your views on their relative safety and the beneficial or detrimental effects they may have on consumers and society at large.

Let’s start with an introduction to modern techniques and why innovation is needed. Don’t forget to ‘mark this Step as complete’ before you move on.

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This article is from the free online course:

How is Food Made? Understanding Processed Food

EIT Food