NEWS

Harnessing science and technology for nourishment

Non-thermal emerging technologies for treating and preserving foods and the development of new smart packing products are the focus of the Tecnológico de Monterrey Campus’ Emerging Technologies in Food Preservation Research Chair. It holds the promise of an innovative alternative for handling food that will preserve its nutritional properties and freshness in a sustainable container.
fotografía

The Emerging Technologies in Food Preservation Research Chair seeks an innovative alternative for handling food that will preserve its nutritional properties and freshness.


Sep 12, 2011

NEWS SERVICE / GABRIELA FAZ

Man has long been on a quest to preserve food without spoilage for long periods of time, allowing for lengthy storage.

Building on that basic principle, the Emerging Technologies in Food Preservation Research Chair, led by Mr. Jorge Welti, PhD., officially embarked on operations midway through the year with the main objective of pursuing new, design and stabilization-driven food preservation methods to achieve better quality products as close to fresh produce as possible. This means retaining their natural flavor, smell, color, and nutritional value.

"Traditional food preservation processes are wanting in preserving these characteristics. For example, heat applied for sterilizing or pasteurizing a product damages the material’s structure and composition. In addition, from an energy standpoint, they’re not very efficient processes," Dr. Welti said.

To preserve foods' original attributes, Chair professors Drs. Carmen Hernández, Cecilia Rojas, Luz María Martínez, Aurora Valdez, and Hugo Mujica, are working on the development of different non-thermal emerging technologies for treating and preserving food, as well as on the development of new smart packing products.



Noticias Relacionadas