Ultraviolet Light In Food Technology Hardcover 2nd Edition

Tatiana Koutchma

UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications producing food products with longer shelf-life, more safe, and with higher nutritional quality. The new edition of Ultraviolet Light in Food Technology: Principles and Applications will present recent understanding of the fundamentals of UV light along with new applied knowledge that has accumulated during the 7 years since the first edition published in 2009. The new edition of the book will have 11 chapters including 2 new chapters--on chemical destruction with UV light and food plant safety―along with 6 chapters greatly expanded and updated.

1138081426

9781138081420

English

CRC Press

18-Jun-19

376

Dr. Tatiana Koutchma is a Research Scientist at Agriculture and Agri-FoodCanada (AAFC). Before she joined the AAFC, she was a Research AssociateProfessor at the National Center for Food Safety and Technology (NCFST) atthe Illinois Institute of Technology in Chicago. She received her doctoral degree inFood Process Engineering from the Moscow State University of Food Production.Since 1990, she had successful international experience in Russia, USA, andCanada working in academia and government research programs in emerging foodprocessing technologies. In the last 18 years, her main research focus and interestwas application of innovative technologies such as UV light, microwave heating,and high hydrostatic pressure for improved food safety, security, shelf–life, andproduct acceptability. She initiated research programs on UV light for food preservationand was actively involved in core functions associated with R&D, processdesign, and validation of this technology for the food industry. Also, she contributedto the approvals of a number of international regulatory submissions on UVapplications for foods, milk, and ingredients. Dr. Koutchma is a graduate faculty at the University of Guelph, ChairElect of Nonthermal Processing Division (NPD) of IFT, Canadian Ambassadorin Global Harmonization Initiative (GHI). She is also Associate Editorof the Journal of Food Process Engineering and Food Science and TechnologyInternational. Dr. Koutchma is an author for four books on UV light forfoods, 10+ book chapters, and 70+ peer-reviewed publications. She is aninvited speaker of numerous international venues and delivers training for industryand government professionals. As a contributing author to “FoodOnline” and“MeatingPlace,” Dr. Koutchma is an active promoter of non-thermal processingtechnologies to the professional community.

2nd Edition