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Food Technology

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Food Technology

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Research Frontiers in Cold Plasma Non-Thermal Sterilization

Application of atmospheric and low-temperature plasma technology for pathogen inactivation and surface decontamination of food products.

Plasma-Induced Lipid Peroxidation in Microbial Membranes
Non-Thermal Plasma Interactions with Food Matrix Polymers
Reactive Species Selectivity in Pathogenic Spore Inactivation
Cold Plasma Byproduct Formation and Sensory Stability
Atmospheric Pressure Plasma Jets in Biofilm Disruption
Genetic Adaptation and Resistance Mechanisms to Plasma Treatment
Plasma-Induced Cross-Linking in Protein-Rich Food Systems
Dielectric Barrier Discharge Efficacy Across Microbial Taxa
Real-Time Reactive Oxygen Species Quantification During Processing
Cold Plasma Modulation of Allergenicity and Immunogenicity

All Food Technology PhD categories