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Food Technology

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Food Technology

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Research Frontiers in High-Pressure Processing Microbial Inactivation

Study of ultra-high pressure applications for pathogen elimination and shelf-life extension while preserving nutritional and sensory food qualities.

Pressure-Induced Membrane Disruption in Gram-Negative Pathogens
Baroprotective Mechanisms and Microbial Stress Response Hierarchies
Ultra-High Pressure Effects on Spore Germination Kinetics
Pressure-Sensitive Protein Unfolding in Foodborne Pathogens
Synergistic Inactivation: Pressure Coupling with Thermal and Chemical Stressors
Pressure Resistance Heterogeneity Within Microbial Populations
Damage Phenotyping in High-Pressure Treated Non-Culturable Cells
Pressure-Driven Metabolic Rewiring in Survivor Subpopulations
Mechanotransduction Pathways in Microbial Survival and Adaptation
Pressure Thresholds for Selective Pathogen Elimination in Complex Food Matrices

All Food Technology PhD categories