On 28-09-2023 the School of SHMCT at JNU conducted a Seminar on Development of Novel Food Products with Improved Shelf Life Using Food Preservation Technologies. The resource person was Chef Loura, Chef, MRS Group. He said that on account of a growing consumer demand towards foods that are safe, but retain the characteristics of fresh or freshly-prepared foods, mild preservation technologies are gaining more and more importance. Examples include high-pressure processing, pulsed electric fields treatment, light technologies, cold plasma, and use of bio-preservatives. These mild preservation technologies enhance the shelf life of foods, are usually applied at room temperature and have a minor impact on the quality and fresh appearance of food products. They are referred to as mild since they pose little stress on foods. This on the other hand increases the importance of food safety considerations. Extended shelf life and a “fresh-like” product presentation emphasize the need to take full account of food safety risks, alongside possible health benefits to consumers. The introduction of novel preservation methods stimulated research in microbiology, technology and food processing. The adoption of mild preservation technologies under European legislation is an ongoing process, as shown by the Novel Food Regulation.
The session was very interactive for 25 students. About 84% of students suggested that this kind of event was so effective and should be done on regular basis.