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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Improving Safety of Foods Using UV Light
Improving Safety of Foods Using UV Light
(webinar length:  1h 20m)

How to Improve the Microbiological and Chemical Safety of Foods using Ultraviolet Light

In the last decade, UV technology has been taking its niche and innovative research of UV
light for food applications has grown worldwide. Every food processing facility can benefit
from the use of UV light to improve safety through disinfection of air and water, and the
decontamination of non-food contact and food contact surfaces. More recently, UV
pasteurization of liquid foods and beverages with low UV light transmittance has started to
develop as an alternative to thermal treatment. Another application of UV technology for
preservation purposes is to extend shelf life of whole and fresh-cut fruits and vegetables and
to destroy toxins such as patulin.

This webinar will review current and potential applications of UV light technology for individual
treatments to reduce microbial and chemical health hazards in the food processing
environment and to address challenges of designing and optimization of UV processes.

The commercially available and novel UV light sources and systems will be reviewed in terms
of their energy efficiency and suitable applications. Microbial efficacy of monochromatic and
polychromatic UV light in different matrices will be compared along with an analysis of cost
and benefits. The recommendations on how UV processes and systems can be designed will
be presented. Regulatory status will be reviewed.

Learning Objectives:

Obtain an understanding of the basic principles of UV light technology in regards to its
application for air, surfaces and low UVT liquids treatments
Obtain a knowledge of different continuous and pulsed UV sources and processing systems
that will assist in making the right choices
Learn how UV light can be applied in the food plant to reduce risk of microbiological and
chemical hazards
Understand the new regulatory rules in the USA, Canada and EU


Who will benefit:

Quality Assurance Managers
Production Managers
Laboratory Managers
Food Safety Personnel
HACCP Coordinators
Government Food Inspectors
Sanitation Managers
Corporate and Plant Microbiologists
Processing Engineers
Operations Supervisors and Managers

Presenter - Dr. Tatiana Koutchma

Dr. Tatiana Koutchma is a Research Scientist in Food Processing in Agriculture and Agri-
Food Canada (AAFC), Guelph Food Research Center. Before she joined the AAFC, she was
a Research Associate Professor at the National Centre for Food Safety and Technology
(NCFST) at the Illinois Institute of Technology in Chicago where she had taught courses in
food processing and engineering. She received her doctoral degree in Food Process
Engineering at Moscow State University of Food Production. Since 1990, she has worked in
academia and government research programs, collaborating with leading food companies.
Her main research focus is application of emerging processing technologies like UV light,
microwave heating and high hydrostatic pressure for improved food safety, security, shelf life
and product acceptability. She also initiated a research program on UV pasteurization of
fresh juices and other liquid ingredients.

Dr. Koutchma is a member of the Editorial Board of the Journal of Food Processing, Food,
and Bioprocess Technology; a member of the Innovative Technologies Board of PepsiCo; is
an invited speaker at international symposiums and congresses; and, chairs conferences and
society sections. Since 1998, she has published over 50 manuscripts and book chapters on a
wide range of food processing related topics. In 2009 she completed a book on the
application of UV technology for foods called “Ultraviolet Light in Food Technology: Principles
and Applications”.

Webinar Price ($289)
Click here to buy it

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