Microwave and Radio Frequency Heating in Food and Beverages

Dr. Tatiana Koutchma is a Research Scientist at the Agriculture and Agri-Food Canada, Guelph Research and Development Centre and a member of the Graduate Faculty at the University of Guelph. Tatiana’s research focuses on the application of novel processing technologies to enhance microbial safety, quality and functionality of foods and feed, addresses issues of chemical safety including regulatory approvals, validation and technology transfer. Dr. Koutchma initiates, directs and performs integrated fundamental and applied research, interacts extensively with international government agencies, and collaborates with industry and academia partners. She is an Associate Editor of several international journals, and a co-founder and chair of UV for Food Working Group of International UV Association (IUVA). As well as delivering training for industry and government professionals, she has authored and co-authored 6 books, 14 book chapters, and more than 100 publications in peer reviewed and trade journals.

• 1. Introduction to basic principles and mechanisms of electromagnetic heating technologies2. Characteristics of Microwave and RF Heating3. Microwave and RF heating effects on pathogenic and spoilage microorganisms including yeasts and molds and their spores4. Microwave and RF effects on quality and nutrients in foods in comparison with traditional heat treatments5. Commercial applications of microwave and RF heating for pasteurization and sterilization of foods, ingredients and beverages6. Economics of Microwave and RF Heating