New Animal Food Products
and Processing Technology
CSREES supports Improvement
of thermal and alternative processes for
foods (NC-136), a multistate
project focused on food processing
technology. Studies on the improvements
of thermal and alternative processes for
foods address major changes in animal products
driven by several economic, competitive,
and environmental necessities.
The internal demand for increased growth
and consumer demand for greater value have
resulted in several new products and processes.
The product arena has witnessed the rapid
growth of nutritional supplements designed
to improve various aspects of health, called
nutraceuticals, which blur the lines between
food and medicine.
The need to improve quality and retain nutritional
value and bioactivity has resulted in the study
of a number of new thermal and nonthermal preservation
technologies. Technologies such as high-pressure
processing, pulsed electric fields (PEF), pulsed
light processing, irradiation, ozonation, hurdle
technology and ohmic heating, thermosonication,
and manothermosonication are being investigated,
with the aim of producing high-value end products.
While these developments are exciting, their
advent comes in an era clouded by disease outbreaks
caused by newly discovered resistant pathogenic
bacteria. CSREES' Food
Science and Technology program is also
concerned with food products and processing
technology.
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