As consumer preferences evolve towards healthier and more sustainable food options, the food production industry is embracing innovative technologies to meet these demands. This session will provide an overview of the latest innovations in food processing, including fermentation, high-pressure processing, cold plasma, ultrasound, and pulse electric field, and discuss their potential benefits in terms of nutrition, taste, safety, and sustainability.

How do innovative food processing technologies such as fermentation and high-pressure processing affect the nutritional content and bioavailability of food products? What are the environmental and economic benefits of adopting novel food processing techniques, such as reducing energy consumption and minimising food waste? What are the challenges and opportunities associated with scaling up novel food processing techniques for commercial production, and how can industry stakeholders collaborate to overcome these barriers?