The exploitation of new technologies and effective technology transfer are vital ingredients for the long‐term competitiveness of all organizations. When referring to developments in food technologies, the use of the term “new” will mainly be in the context of new to the user rather than new to science. Provides a brief overview of some of the recently established processes such as ohmic heating, microwave sterilization and novel methods to decontaminate herbs and spices, which are starting to have an impact on the food industry.
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