a. The effect of processing on food quality and nutritional value.
Professor Laurie Melton, Director, Food Science Programmes, The University of Auckland
Is the food safe? If the consumer gets sick they wont buy the product again and they will tell their friends. If they should end up in hospital or even die, then the food company could go broke! Consumers, however, are usually more worried about food additives. What controls are there on the use of additives? Other topics covered will include: fresh versus processed; raw versus cooked; organic foods versus conventional foods; food miles and road-side stalls.
b. New ways of processing foods: Non-thermal processing
Professor Mohammed Farid, Department of Chemical and Materials Engineering, The University of Auckland
At present foods are pasteurised by heating which affects quality. High-pressure, pulsed electric field, ultraviolet, and ultrasound are alternative processes which treat the food with minimal loss in quality. Improvements in the manufacture of UV lamps will enable UV sterilization to be used for foods. Some of these emerging technologies have been commercialised while others are still at the developmental stage.
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