# Non-Thermal Technologies in Food Processing: Implications for Food Quality and Rheology
## 8 Challenges and Future Strategies in Adopting Non-Thermal Food Processing Technologies
Studies have shown that consumers' perceptions of new processing techniques are positively impacted by the adequate communication of processing information, particularly when it comes from independent scientists, consumer advocacy groups, or food safety agencies [222; 223]. According to a 1995-1996 University of California research, seeing a 10 min video about food irradiation raised consumers' interest in purchasing irradiated food from 57% to 82% [226]. Moreover, the limited availability of specific standards for non-thermal technologies makes the process of regulatory compliance quite challenging. Therefore, food industries and regulatory agencies should establish clear benchmarks regarding the implementation and efficacy of such technologies. The comprehensive frameworks with guidelines on microbial inactivation, quality preservation, and rheological stability will help assure safety and consistency in the application of the non-thermal methods. Furthermore, long-term exposure to UV light and other low-frequency and radio-frequency electromagnetic fields at low intensities have been implicated as harmful to food industry workers, with evidence showing neurobehavioural decrements with non-specific symptoms [227]. In cases of high doses, when food is exposed for a longer treatment time than is needed, non-thermal processes have been observed to alter the sensory properties of the food, leading to undesirable changes in the food, such as a loss of flavour and oxidation of lipids amongst others [228]. Concerns with sensory and rheological changes may be better addressed by incorporating predictive modelling and simulation methodologies into non-thermal processing systems. Such models would optimise the processing parameters to minimise unwanted changes in food properties while maintaining the consumer acceptability. Machine learning algorithms might further help in the determination of the best processing conditions for different foods. The constant chase to provide safe, effective, and sustainable food-processing strategies largely depends on consumers demanding fresh food with a longer shelf life and maintained organoleptic properties. Going forward, it is important for the food processing industry to focus on consumer education to strengthen demands for non-thermally processed food as opposed to foods with thermal inputs as well as break the barrier of ignorance of the principles of these techniques to encourage acceptability. Furthermore, non-thermal techniques require high operational efficiency [229]; hence, skilled workers with rigid technical know-how should be at the forefront of industrial processes to implement quality control strategies. Food industries should be completely aware of the functionalities, parameters, and mechanisms of the non-thermal processes as well as their limitations. The development of advanced non-thermal technologies will also be accelerated by the collaboration between academia, industry, and policy makers. By pooling resources and knowledge, stakeholders will be able to take up the issues of cost reduction, process validation, and scalability much more effectively. Such partnerships will also stimulate innovation, such as developing hybrid systems that combine non-thermal techniques with other sustainable methods to ensure much wider applicability and acceptance. It is important that studies on the inactivation efficiency of non-thermal food processes should be validated prior to adopting its use in any food matrix or in foods with complex rheologies [229]. Similarly, the initial investment cost-requirement and processing cost posed by non-thermal approaches can be managed by amending the industrial design of preservation processes and large-scale applications. The selection of techniques should be based on an extensive evaluation of food preservation requirements via hazard analysis and a critical control points (HACCP) methodology and streamlined based on their capacities and operational needs.