Emerging Processing Technologies is a key element linking across the four other research themes of the department. Our research focuses on developing safe, nutritious, fresh-like and flavoursome foods using innovative approaches and technologies in a sustainable way. The technologies covered are thermal processing, non-thermal processing, extrusion and drying. These technologies are employed for food processing and preservation.
Facilities
We are equipped with pilot scale pulsed electric field processing (square wave bipolar, batch and continuous mode from DIL in Germany), a twin screw extruder, freeze drying, spray drying, a pilot scale roaster, heat exchanger, oven, meat injector, microwave and high pressure homogeniser.
People
Associate Professor Graham Eyres
Current projects
'Meating expectations' – the use of pulsed electric field (PEF) to tenderize meat.
Postgraduate research
Current and previous Consumer related PhD and Master's research projects.