Chicago Section IFT Annual Tanner Lecture

The Adoption of Alternative Food Processing Technologies by the Food Industry - Presented by Dr. V.M. "Bala" Balasubramaniam, Professor of Food Engineering, The Ohio State University This presentation explores the key drivers behind the adoption of emerging technologies such as high- pressure processing (HPP), pulsed electric fields (PEF), microwave processing, ultrashear technology (UST), and superheated steam. We begin by outlining the fundamental principles behind each technology, followed by an in-depth discussion of factors that influence industry adoption—including microbiological efficacy, regulatory considerations, consumer perception, and cost-efficiency.