Ultraviolet Light in Food Technology

UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications producing food products with longer shelf-life, more safe, and with higher nutritional quality. The new edition of Ultraviolet Light in Food Technology: Principles and Applications will present recent understanding of the fundamentals of UV light along with new applied knowledge that has accumulated during the 7 years since the first edition published in 2009. The new edition of the book will have 11 chapters including 2 new chapters--on chemical destruction with UV light and food plant safety-along with 6 chapters greatly expanded and updated.

Dr. Tatiana Koutchma is a Research Scientist at Agriculture and Agri-Food
Canada (AAFC). Before she joined the AAFC, she was a Research Associate
Professor at the National Center for Food Safety and Technology (NCFST) at
the Illinois Institute of Technology in Chicago. She received her doctoral degree in
Food Process Engineering from the Moscow State University of Food Production.
Since 1990, she had successful international experience in Russia, USA, and
Canada working in academia and government research programs in emerging food
processing technologies. In the last 18 years, her main research focus and interest
was application of innovative technologies such as UV light, microwave heating,
and high hydrostatic pressure for improved food safety, security, shelf-life, and
product acceptability. She initiated research programs on UV light for food preservation
and was actively involved in core functions associated with R&D, process
design, and validation of this technology for the food industry. Also, she contributed
to the approvals of a number of international regulatory submissions on UV
applications for foods, milk, and ingredients.
Dr. Koutchma is a graduate faculty at the University of Guelph, Chair
Elect of Nonthermal Processing Division (NPD) of IFT, Canadian Ambassador
in Global Harmonization Initiative (GHI). She is also Associate Editor
of the Journal of Food Process Engineering and Food Science and Technology
International. Dr. Koutchma is an author for four books on UV light for
foods, 10+ book chapters, and 70+ peer-reviewed publications. She is an
invited speaker of numerous international venues and delivers training for industry
and government professionals. As a contributing author to "FoodOnline" and
"MeatingPlace," Dr. Koutchma is an active promoter of non-thermal processing
technologies to the professional community.