Gustavo Barbosa-Canovas, Ph.D.
Engineering Foods for the Future
Technologies Studied
High Hydrostatic Pressure (HHP), Pulsed Electric Fields (PEF), Oscillating Magnetic Fields (OMF), Ultrasound (US), Ultraviolet (UV), Osmotic Dehydration (OD), and Combined Methods (CM) are currently being investigated at the Center for Nonthermal Processing of Food. We are exploring their effectiveness in microbial and enzyme inactivation and the degree to which they can retain food’s nutrients, freshness, and other desired qualities such as color, flavor, aroma and long storage life.
High Hydrostatic Pressure (HHP)