ENHANCING THE SAFETY AND QUALITY OF FRESH PRODUCE AND LOW-MOISTURE FOODS BY WATERLESS NON-THERMAL TECHNOLOGIES

The goal of this study is to develop an integrated project among academia, government, industry partners, and stakeholders to develop effective waterless, non-thermal processing technologies to provide consumers with safe, nutritious, high-quality produce and low-moisture foods, equip Extension agents with the knowledge and tools that they need to influence a change inconsumer perception related to food processing technologies, and facilitate the commercialization of these technologies and dissemination of knowledge through education and outreach.