Tuesday, September 19, 2017 at 4:00pm to 5:00pm
Innovative Processing to Improve Health, Safety and Sustainability of Specialty Crops
Presented by Tara McHugh, Research Leader at USDA, Agricultural Research Service
Innovative food processing can be used to increase utilization and consumption of specialty crops and their co-products in value-added forms, while improving sustainability of agricultural and food processing operations and enhancing overall nutritional quality and safety of foods. This presentation will review various innovative food processes that have been developed at the USDA, Agricultural Research Service, Western Regional Research Center in Albany, CA and transferred into commercialization through partnerships with industry. Novel food products such as 100% fruit bars, fruit and vegetable edible wraps and vitamin D enhanced mushrooms will be discussed. Infrared and ultraviolet treatments for foods will also be reviewed, as will applications of nanoscience to foods systems.