Validation of Food Preservation Processes based on Novel Technologies

Table of Contents

1. General Principles and Approaches of Food Process Validation 2. Validation of High Hydrostatic Pressure (HPP) Process 3. Case Study: Validation of High Hydrostatic Pressure Processing (HPP) of Fruit and Vegetable Smoothies in PET Bottles 4. Validation of Light-Based Processes 5. Case Study: Validation of Ultraviolet (UV) Light Pasteurization of Sugar Syrups 6. Overview of Validation Approaches for Other Novel Processes

Authors

Tatiana Koutchma Research Scientist, Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Canada; Graduate Faculty member, University of Guelph, Canada. Dr. Tatiana Koutchma is a Research Scientist at the Agriculture and Agri-Food Canada, Guelph Research and Development Centre and a member of the Graduate Faculty at the University of Guelph. Tatiana's research focuses on the application of novel processing technologies to enhance microbial safety, quality and functionality of foods and feed, addresses issues of chemical safety including regulatory approvals, validation and technology transfer. Dr. Koutchma initiates, directs and performs integrated fundamental and applied research, interacts extensively with international government agencies, and collaborates with industry and academia partners. She is an Associate Editor of several international journals, and a co-founder and chair of UV for Food Working Group of International UV Association (IUVA). As well as delivering training for industry and government professionals, she has authored and co-authored 6 books, 14 book chapters, and more than 100 publications in peer reviewed and trade journals.