Function and Capacity
Aiming the development and adaptation of eco-efficient innovative disinfection technologies/methods for the food industry, the R&D studies of the group covers the following titles;
Research and Development Activities
- Effects of new disinfection technologies on foodborne pathogenic bacteria (ozone, electrolyzed water, atmospheric plasma, pulsed UV, electrostatic spraying) and determination of inactivation efficacy,
- Effects of new disinfection technologies on the quality and shelf-life of foods,
- Bacterial-cell surface interactions,
- Bacterial colonisation on fresh produce,
- Bacterial stress-response mechanisms to disinfection,
- Development of resistant to disinfection,
- Effects of disinfection on bacterial biofilms and internalised cells,
- Persistence and disinfection efficacy,
- Peducing water consumption and waste water generation, improving recycling and reuse of water in processing through alternative washing/disinfection methods,
- Potential contamination roots in processing lines associated with the inefficient sanitation practices, measuring, validating and improving the efficacy of sanitation practices in food processing plants.
- Ohmic heating applications for pasteurization of products that are not appropriate for conventional heat treatments like egg white
Capabilities / Proficiency of Staff
The laboratory is consisted of two researchers with a Ph.D. degree, two researchers with a M.Sc and two research technicians.