Innovative, novel and/or alternative food processing concepts for enhanced quality retention and improved process efficiency

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The overall theme of the applicant's program of research is the use innovative, novel and/or alternative food processing concepts to promote better quality retention and enhance safety of processed foods and to improve process efficiency. Innovative and novel concepts are continuously evolving in every area of food processing. Food industry constantly needs to revise or adjust its manufacturing practices to the changing needs of the consumers to be able to stay competitive in the marketplace and academic institutions play a major role in highlighting the recent advances in processing techniques. The proposed Discovery Grant (DG) requests funds for continuation of the ongoing research theme (currently in the 25th year) in several key areas involving food processing applications. Major foci of the DG program for the next five years involve the following innovative, novel and/or alternative food processing concepts: a) Agitation thermal processing: heat transfer evaluation in a lateral shaking system (Shaka) b) Novel thermal process: acidified thermal processing, c) Novel processing:microwave & vacuum assisted osmotic dehydration & quality enhancement d) High pressure (HP) processing - pressure shift freezing, HP thawing and electro-freezing The applicant's research, as in the previous years, is expected to produce highly qualified professionals (MSc, PhDs) and advance knowledge in the effective application of novel and innovative food processing techniques for improving process efficiency, productivity of food processors and profitability for Canadian food industry.