Research
Researchers at CNPF are focused on several innovative nonthermal methods of food preservation, and they are constantly incorporating more techniques that can minimally process foods. Combining methods (i.e. combining preservation factors) to control microbial growth in foods is another area of special relevance at the Center, as demonstrated in the efficiency of
combining conventional hurdles such as pH and water activity with various emerging nonthermal technologies. It is important to highlight that each technology explored at CNPF is considered safe, both from an environmental standpoint and for those operating the equipment.
Director:
Gustavo V. Barbosa-Cánovas
Center for Nonthermal
Processing of Food
Washington State University
Pullman, WA 99164-6120
USA
Prof. Barbosa-Cánovas:
509 335-6188 (Office)
509 335-2722 (Fax)
509 338-5703 (Cell)
Heading using the h3 tag
Additional Stuff.