Melina Kitsiou
About
My research project
Development of novel sustainable processing control strategies for monitoring bacterial pathogensFeeding the growing population with microbiological safe food products that have been produced using mild processing methods, without the addition of antibiotics and in a sustainable way is currently a great challenge for the food industry. For this reason, novel processing technologies and/or their combination need to be developed. This project aims on working towards the development of such sustainable control strategies. Examples of strategies explored in this study is the use of natural antimicrobials derived from grape by-products, novel non-thermal technologies and their combination. Feeding the growing population with microbiological safe food products that have been produced using mild processing methods, without the addition of antibiotics and in a sustainable way is currently a great challenge for the food industry. For this reason, novel processing technologies and/or their combination need to be developed. This project aims on working towards the development of such sustainable control strategies. Examples of strategies explored in this study is the use of natural antimicrobials derived from grape by-products, novel non-thermal technologies and their combination.
Supervisors
Feeding the growing population with microbiological safe food products that have been produced using mild processing methods, without the addition of antibiotics and in a sustainable way is currently a great challenge for the food industry. For this reason, novel processing technologies and/or their combination need to be developed. This project aims on working towards the development of such sustainable control strategies. Examples of strategies explored in this study is the use of natural antimicrobials derived from grape by-products, novel non-thermal technologies and their combination. Feeding the growing population with microbiological safe food products that have been produced using mild processing methods, without the addition of antibiotics and in a sustainable way is currently a great challenge for the food industry. For this reason, novel processing technologies and/or their combination need to be developed. This project aims on working towards the development of such sustainable control strategies. Examples of strategies explored in this study is the use of natural antimicrobials derived from grape by-products, novel non-thermal technologies and their combination.