To reach a breakthrough in achieving a more sustainable food system that feeds a growing population, sustainable solutions to produce healthy foods should be explored and implemented. The workshop ADDRESSING THE CHALLENGES IN DEVELOPING FUTURE FOODS was centered around sustainable approaches to develop high quality and safe food. The workshop shared the sustainable routes that were explored in three EU-funded projects; E-MUSE, TRANSIT, and Supreme during the FoodSim symposium (https://www.eurosis.org/conf/foodsim/2024/). Advances and novel approaches in the field of fermentation, minimal processing, and development of antimicrobial surfaces were presented as well as technical and societal challenges that are associated with implementation of new sustainable solutions.

Presentations

• Tsagkaropoulou T., González-Angulo M., Melero-Gil B., Ortega-Heras M., Giannoulis N., Karatzas K.A.G. Exploring pre-culturing effects on Listeria monocytogenes pressure resistance in real food matrices.
• Tsagkaropoulou T., Karatzas K.A.G. The effect of centrifugation during culture preparation on piezotolerance of E. coli and S. cerevisiae.
• Battaggia D., Ferdous S., Yao Y., Nierop Groot M. N., Abee T., Den Besten H. M. W. Impact of species and strain variability on non-thermal plasma decontamination efficacy.
• Giannoulis N., González-Angulo M., Melero B., Heras M.O., Martin C.B., Tsagkaropoulou T., Karatzas K.A.G. Combining High Hydrostatic Pressure (HHP) and nisin to reduce Listeria monocytogenes.
• Thamsuaidee A., Schaefer E., Schneider D., Siemer C., Valdramidis V.P. Differentiation of electroporation and thermal effects during pulsed electric field (PEF) decontamination of oat-based milk alternative.
• Thamsuaidee A. Opportunities and challenges of pulsed-electric field (PEF) application in plant-based milk alternatives.
• Beitia E., Valdramidis V., Aganovic K. Optimisation of manothermosonication in the liquid whole egg pasteurisation: food safety and quality assessments
• Beitia E., Silva B.Q., Smetana S., Valdramidis V., Aganovic K. LCA of the manothermosonication of liquid whole egg: a comparative assessment with conventional thermal pasteurisation.
• Yao Y., Schnabel U., Ehlbeck, J., Karatzas K.A.G. Optimisation & Upscaling of Non-thermal Plasma for Food Processing.
• Yao Y., Schnabel U., Ehlbeck J., Karatzas K.A.G. Physicochemical key parameters influencing efficacy of non-thermal plasma (NTP) in spices sanitation
• Silva A., Rocha C., Lima R.C., Giannoulis N., Gonzalez M., Yao Y., Den Uijl K., Linthorst M., Schnabel U., Ehlbeck J., Karatzas K.A., Thamsuaidee A., Siemer C., Beitia E., Aganovic K., Frickhofen D., Methven L., Cunha L.M. Sensory characterisation of food products obtained through the application of sustainable non-thermal processing technologies
• Silva A., Rocha C., Lima R.C., Aganovic K., Methven L., Cunha L.M. Assessing consumers’ choice towards innovative foods resulting from new sustainable processing technologies
• Pampoukis G., Zwietering M. H., Den Besten H.M.W. Non-thermal plasma decontamination: Insights and challenges from a data-driven lens