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Hot air and hot water pretreatment of fresh fruit and vegetables to reduce food waste

Want to know more about the systemic challenges of food waste along the postharvest supply chain? Join CiFOOD Free Wednesday Webinar

2021.03.08 | Signe Nørretranders

Foto: Colourbox

Date Wed 01 Dec
Time 14:00 15:00
Location Online
Registration opens Mon 22 Mar 14:44, Registration closes Wed 01 Dec 15:00 Register

 

Consumers demand ‘clean’ and convenient produce free of pesticide residues and additives ready-for-use. My presentation will focus on the systemic challenges of food waste along the postharvest supply chain. Fresh produce is perishable with an inherently short shelf life related to its type and how it is handled and stored in the supply chain. I will give examples of hot air and hot water pretreatment of onions, apples, and carrots to reduce food waste and unveil further research needs.  

About the speaker: Dr. Merete Edelenbos is an Associate Professor at the Department of Food Science, Aarhus University, Denmark.  Her research is focused on handling and storing fresh fruit and vegetables to maintain food quality from farm to fork while minimizing food waste. Dr. Edelenbos has a background in postharvest physiology and technology, plant food quality, minimally processing, and sustainable packaging of fresh and fresh-cut fruit and vegetables.   

Chairperson: TBA
Please note: With reserved rights of changes of the title. 

Lecture / talk, Event type
Tags: Hot air and hot water pretreatment of fresh fruit and vegetables to reduce food waste, Dr. Merete Edelenbos