Blanching
Thermal blanching of vegetables and fruits for enzyme inactivation prior to freezing or canning.
Commercial Sterilization
Retorting and canning processes to achieve commercial sterility in low-acid and acid foods.
Ohmic and Microwave Heating
Volumetric heating technologies including ohmic and microwave methods for food processing applications.
Pasteurization
Principles and methods of thermal pasteurization for food preservation and pathogen reduction.
UHT Processing
Ultra-high temperature processing and aseptic packaging technology for shelf-stable food products.
