Dalla Rosa Marco

Professor, Università degli Studi di Bologna

14th February

Session: INGREDIENTS FOR HEALTHY AND SAFE FOOD FOR HUMANS

Speech: Emerging non-thermal processing technologies for fish products

The fish sector is probably the most complex of the food production sectors, comprising hundreds of different species and a wide range of processes that affect the production of processed food.

The fishing industry is in fact rapidly evolving towards obtaining products that both are able to maintain the quality of the fresh product and to increase the quality of processed products by increasing the yields of the processes to obtain foods with a good sensory appeal and high added value. In fact in recent years the fishing industry has been the one that presented the largest number of new products. To this end, alongside traditional technologies such as salting, dehydration or brining, techniques that exploit high hydrostatic pressures (HPP) and modified atmosphere packaging (MAP) have been combined. In addition to these technologies, considered still emerging but increasingly widespread, sanitation technologies are being experimented using cold plasma treatments and pulsed electric fields (PEF) able to accelerate the exchange processes for the processes of salting and formulation. In order to develop the applicability of such technologies, a project funded by the European Union under the Horizon 2020 projects is being launched.

Curriculum Vitae