Webinar: technological trends in fresh juices

Webinar: technological trends in fresh juices

Webinar will focus on the emerging technological trends with potential to improve safety, extend shelf life and maintain health-promoting components of juices.

Fresh Juices–Technological Trends

Sept. 23, 2014
2 p.m. to 3:30 p.m. EDT

This webinar will focus on the review of recently emerged and emerging technological trends with a potential to improve safety, extend shelf-life and maintain health-promoting components of juices. The efficiency of new technological treatments against pathogenic organisms and their effects on essential nutrients and quality parameters will be discussed for a variety of new juice products. The juice HACCP requirements will be highlighted for a new process validation.

For products such as juices, juice beverages, or smoothies, minimal processing non-thermal techniques are expected to be used to retain fresh physical, chemical and nutritional characteristics with extended refrigerated shelf-life. Traditional heat pasteurization can destroy essential vitamins, enzymes or antioxidants. Among new processing technologies at least six processing solutions showed potential for juice treatment. These include hydrostatic and hydrodynamic pressure, microfiltration, pulsed electric fields, ultraviolet light and pulsed light.

Learning objectives:

  • Learn about a number of new technologies, their pros and cons for treatment of fresh juice products: high hydrostatic pressure (HPP), pressure homogenization (HDP), pulse electric fields (PEF), microfiltration, ultraviolet (UV) and pulsed light (PL)
  • Understand the critical process parameters for each technology that are essential for process validation to meet juice HACCP requirements
  • Learn about commercial applications of new technologies
  • Understand effects of new treatments on pathogens reduction, shelf-life extension and essential health-promoting compounds of juices

Who would benefit:

  • Quality assurance managers
  • Production managers
  • Laboratory managers
  • Food safety personnel
  • HACCP coordinators
  • Government food inspectors
  • Sanitation managers
  • Corporate and plant microbiologists
  • Processing engineers
  • Operations supervisors and managers

Dr. Tatiana Koutchma is currently a research scientist in Novel Food Processing, Agriculture and Agri-Food Canada (AAFC), Government of Canada.

She is an internationally recognized expert in ultraviolet light, high hydrostatic pressure processing, and microwave heating. In 2009 she completed her first book on the application of ultraviolet technology for foods entitled “Ultraviolet Light in Food Technology: Principles and Applications”. She has published over 50 peer-reviewed manuscripts and more than 10 book chapters.

She is a graduate of Moscow State University of Food Production. In 2000, she was appointed a Research Professor at the National Centre for Food Safety and Technology at the Illinois Institute of Technology in Chicago, USA. In 2008, she joined the AAFC with focus on research related to production of safe and healthy foods, development of risk mitigation strategies, with the transfer of her knowledge and experience to government and industrial partners.

She is an associate editor of Food Science and Technology International journal, a member of the Editorial Boards of the Journal of Food Processing Technology and Food and Bioprocess Technology, a vice chair of the CIGR Food Safety Working Group, and a special faculty of the Food Science Department of University of Guelph.

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