Shyam Sablani

Claire Koelsch Sand

Consumers’ desire for nutritious foods and industry interest in safe, more energy-efficient, high-throughput processes have led to advanced food sterilization technologies such as microwave-assisted thermal sterilization (MATS) and pressure-assisted thermal sterilization technologies (PATS). In fact, sterilization of in-packaged foods using microwave systems has already been commercialized in Europe and Japan.

The U.S. Department of Agriculture’s National Institute of Food and Agriculture and th…

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About the Authors

Shyam Sablani, PhD, is Professor of Food Engineering, Dept. of Biological Systems Engineering, Washington State Univ. ([email protected]).
Claire Koelsch Sand, PhD, contributing editor, is CEO of Packaging Technology and Research and Adjunct Professor at Michigan State University and California Polytechnic State University ([email protected]).