The industry’s getting a legit makeover with all these wild new tricks—think high-pressure processing (yeah, squeezing the heck out of food), zapping stuff with cold plasma, and pulsed electric fields that sound more like superhero moves than kitchen tech. We’re talking about keeping your snacks fresher, tastier, and probably safer than ever, all without nuking the nutrients or drowning everything in chemicals. This session Oh, it’s diving headfirst into all that. We’ll swap notes on what works, what’s hype, and which of these fancy methods actually make sense in the real world. You’ll get the lowdown on how these gadgets tick, where they shine, and—let’s not kid ourselves where they kinda flop. Plus, there’s the whole eco-friendly angle and the growing crowd begging for food that isn’t so processed it barely resembles, well, food. We’ll chat about how to sneak these techniques into your current setup without blowing up your budget (or the factory), and yeah, maybe gripe a bit about the red tape. Bottom line: if you’re in the food game and want to stay ahead of the curve, or just geek out over the latest preservation wizardry, this is your jam.
Welcome to a platform of collaboration where experts, researchers, and innovators unite to bring forward excellence in food science and technology.
