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Promising Technology in the Food Industry Highlighted at Annual Conference in Mexico

The promise of high-intensity electric field pulses (PEAIC) as a non-thermal food processing technology, was the subject of the keynote lecture at the Conferencia Magistral Ing. Eduardo Mendez, at the Universidad de Puebla, Mexico in March.

Food technology expert, Dr. Olga Martin, from the Universidad de Lleida, Spain, discussed how this new technology has shown itself to be effective at inactivating microorganisms (such as bacteria and yeasts) and enzymes that adversely affect food quality without changing the taste, color, aroma, or feel of the food product. Research also shows that food products treated by PEAIC are richer in health related compounds than those treated by heat. In summary Dr. Martin noted that “PEAIC holds much promise for extending the shelf life of food and for acceptability among consumers."

Funding for Dr. Olga Martin’s lecture was provided by The Pan American Health and Education Foundation through the Eduardo R. Mendez Memorial Fund, a partnership fund created to foster organizations and projects in the Republic of Mexico that improve health and nutrition, food science, and nutrition education while enhancing the well-being of the Mexican people. If you would like to support projects to prevent food-related disease outbreaks, improve nutrition and expand knowledge in food technology.

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