CAPPS - Center for Advanced Processing & Packaging
Industry-university-government center established in 1993 with National Science Foundation support
NSF support for 2 five year periods
1993-1998 NCSU & UC Davis
1998-2003 NCSU, UC Davis & OSU
2003-current Industry support
Industry support ~$20,000.-$35,000./yr
Research funded yr to yr basis
Interest in advanced processes - engineering, microbiology, biochemistry, sensory
April 6th meeting at UC Davis
Advanced Process Technologies Course April 2006
Supported by USDA National Integrated Food Safety Initiative Project No. 2003-51110-02093: Safety of Foods Processed Using Four Alternative Processing Technologies.
(Click on each link to view webcast)
1. What Consumers Want
Part 1
Part 2
2. Thermal Processing
3. Ohmic Processing
4. Continuous Flow Microwave Pasteurization & Sterilization
5. Pulsed Electric Field Processing
6. Quality Aspects of Thermal and Nonthermal Processes
7. Microwave and Radio Frequency Processing
9. Commercialization of High Pressure Processing (HPP)
10. Food Processing Technologies: A Microbiologist Perspective
11. Legal and Regulatory Requirements for Filing a Process
Part 1
Part 2
12. Thermal vs. Nonthermal Preservation - How to Decide?
