IFT members learn about novel processes at National Center
CHICAGO, October 17, 2000-Over 70 members of the Institute of Food Technologists, Chicago section, visited the National Center on October 16 to learn about emerging food processing methods.
National Center researchers and students demonstrated high pressure processing (HPP) and provided samples of oysters treated with HPP. The process destroys Vibrio pathogens without cooking the oysters. IFT members also toured facilities for ultraviolet light processing, aseptic processing, pulsed electric field treatment and other methods. In the presentation that followed, NCFST Director Dr. Charles Sizer discussed technical aspects of the new methods.
"I found that a lot of people were very impressed with the tours. These tours are very, very good for people to get a hands-on, and they really relate well," said David LeVally, IFT program chair for the event.
"I was pretty impressed with the Center," said IFT member Suresh Decosta, adding that the discussion of the new technologies "was one of the main reasons I enjoyed the visit. We saw non-thermal process techniques."
The National Center is the one place in the U.S. where scientists from the Food and Drug Administration, the food industry and academia work cooperatively to analyze, test and study new approaches for assuring and improving the safety of the food supply. This neutral ground fosters a free exchange of information, breaking the traditional barriers between these sectors.
Illinois Institute of Technology is a private, Ph.D.-granting university with programs in engineering, science, psychology, architecture, business, design and law. IIT is also the home of the Chicago Kent Law School, Stuart Graduate School of Business, and the Institute of Design in Chicago's Loop.
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