1.3.5. Non-thermal – cold plasma

Categories: 1. Ideation
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About Course

Knowledge and skills
Students will gain knowledge about the mechanism and application of cold plasma in food processing industry. Students will be able to able to assess the possibilities of using cold plasma for food processing and preservation.  

Teacher and organization
Pietro Rocculi, Silvia Tappi
Alma Mater Studiorum – Università di Bologna, Italy

 

What Will You Learn?

  • The aim of the course is to increase the knowledge about the general aspects and application of cold plasma in food processing and preservation.
  • The most important aspects of gas plasma and plasma activated water treatments on the food sector will be described, with special attention to the processing parameters and the most promising applications.
  • Alternative, emerging applications are also considered to show the future development trends of these processing technologies.

Course Content

Non-thermal – cold plasma

  • Introduction to cold plasma processing
    30:57
  • QUIZ 1
  • Plasma sources and parameters
    31:58
  • QUIZ 2
  • Effects of cold plasma on microorganisms and enzymes
    30:00
  • QUIZ 3
  • Plasma effect on food quality
    00:00
  • QUIZ 4
  • Emerging applications
    35:38
  • QUIZ 5
  • Case studies
    36:11
  • QUIZ 6

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Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Education and Culture Executive Agency (EACEA). Neither the European Union nor EACEA can be held responsible for them.

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