Commercializing Advances in Processing Technology

This column is based in part on the opening lecture of a session titled “Innovation in Traditional Processing” presented at the 11th International Congress on Engineering and Food (ICEF11), which was held in May 2011 in Athens, Greece. That presentation, this column, as well as other columns and publications, benefit from over 40 years of experience in consulting, industry, academia, and government research. During that time, I have been exposed to a wide variety of technologies, a few of which …