Ultraviolet Light Processing for Foods 3 Part Course

Part III $49.99

Ultraviolet Light Processing for Foods 3 Part Course
Presenter: Dr. Tatiana Koutchma[bio]
Description: Application of ultraviolet (UV) light for water and air disinfection accounts almost 100 years of history whereas UV is in emerging phase for food treatment. The key drivers for interest in application of UV light treatments for foods have been due to its non-thermal and non-chemical character that allows achieving a safe product with excellent quality and extended shelf-life. Additionally, existing regulatory approvals from the US FDA and Health Canada provided advantages for the faster commercialization of UV processing. As a result, UV light has been taking its niche for processing fluid foods, drinks and beverages. The main interest includes its application as a preservation method for juice, wine and beer products, milk and dairy beverages, liquid eggs and variety of other soft drinks or heat sensible fluids to control microbial safety or to extend shelf-life.Innovative research of UV light for fluid processing applications has grown worldwide aiming to overcome challenges of high UV light absorption and improve efficacy of treatment and generated new knowledge in this area. This also includes growing number of studies for achieving more sustainable food production through novel UV processes that indicated the potential of UV technology in reducing the carbon footprint as a result of less energy used for processing and water savings.These on-line presentations aim to describe the state of the art of UV light technology for foods and consists of 3 separate iClasses.
Learning Objectives: iClass 1: Fundamentals OF UV Light, focuses on fundamental principles and features of food treatments using UV light. Optical behaviour and other food properties that are essential in process design are reviewed, along with the mechanism of microbial inactivation and variation in UV microbial resistance. Additionally, the focus will be made on critical process parameters and approaches to define and evaluate UV energy, fluence and dose.

Learn about advantages of UV light technology in food processing




– Fundamentals of UV light radiation
– Essential food properties
– UV light resistance of microorganisms
– Applied energy, fluence and UV dose

iClass 2: UV Sources, focuses on the sources of continuous and pulsed light generation and how they can be used for food applications. Commercially available UV lamps or sources under development and testing are reviewed.



– Fundamental principles of light generationn
– Learn about available UV sources for food applications, technical characteristics and evaluation of efficacy
– Learn about approaches to the selection of best matching UV source for specific food application

iClass 3: Fluid UV Processing of Foods and Beverages, focuses on UV treatment of fluid foods and beverages and as an adjunct to pasteurization for dairy products. The analysis of the existing UV light processing systems for opaque fluids treatment is presented as well as results of evaluations of energy consumption and comparison with heat and other treatments. The current regulatory status of UV technology in the United States and Canada, cost saving opportunities are discussed to facilitate technology transfer for further commercialization.


– Fundamentals of UV light transmission and absorption for treatment of fluid foods,
– Understand critical process and product parameters
– Learn about available UV processing systems, their applications and efficacy
– Learn about energy efficiency of UV light technology, cost saving opportunities in food industry
Intended Audience:
-Food Safety Specialists
-Food Engineers
-HACCP coordinators
-QA managers
-Food Product Developers
-Food Technologists
-Graduate Students