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, Gebremedhin Gebremariam Gebremical
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

Introduction and basic mechanism of cold plasma processing

  • Lesson 1
    00:00

Plasma sources and parameters

Effects of cold plasma on microorganisms and enzymes

Effects of cold plasma on food quality parameters

Case studies on vegetable and animal food products

Emerging applications of cold plasma treatments in the food sector