Jeyam Subbiah

　　Biological Systems Engineering and Food Science & Technology, University of Nebraska-Lincoln

　　Novel thermal and non-thermal processing technologies are being developed and deployed in the food industry to improve microbiological safety of food products with minimal deterioration in food quality.  Overview, principle, and commercialization status of both novel thermal processing technologies such as microwave and radio frequency processing and nonthermal processing technologies such as pulsed electric field processing, high pressure processing, ozone, hydrogen peroxide, and steam technologies are presented.