This requires a combination of market understanding, nutritional knowledge, technical expertise and understanding of the agricultural materials available, and involves experts from many different disciplines.
Thermal methods are energy intensive and often lead to loss of taste, flavor and valuable nutrients.
Dr. Barbosa's technique has been adopted by a major apple processor in Washington State. This allows food manufacturers to achieve exceptional product quality. The Pulsed Electrical Field technology shows promise in the pasteurization of products such as milk and juice. Biosensor technology offers food processors improved level of control over food processing operations. Dr. Ralph Cavalieri has developed an automated biosensor for measuring the activity of enzymes important in blanching operations in a batch process.