Ultraviolet Light in Food Technology: Principles and Applications

About Tatiana Koutchma

Dr. Tatiana Koutchma is a Research Scientist at Agriculture and Agri-FoodCanada (AAFC). Before she joined the AAFC she was a Research AssociateProfessor at the National Center for Food Safety and Technology (NCFST) atthe Illinois Institute of Technology in Chicago. She received her doctoral degree inFood Process Engineering from the Moscow State University of Food Production.Since 1990 she had successful international experience in Russia USA andCanada working in academia and government research programs in emerging foodprocessing technologies. In the last 18 years her main research focus and interestwas application of innovative technologies such as UV light microwave heatingand high hydrostatic pressure for improved food safety security shelflife andproduct acceptability. She initiated research programs on UV light for food preservationand was actively involved in core functions associated with R&D processdesign and validation of this technology for the food industry. Also she contributedto the approvals of a number of international regulatory submissions on UVapplications for foods milk and ingredients.Dr. Koutchma is a graduate faculty at the University of Guelph ChairElect of Nonthermal Processing Division (NPD) of IFT Canadian Ambassadorin Global Harmonization Initiative (GHI). She is also Associate Editorof the Journal of Food Process Engineering and Food Science and TechnologyInternational. Dr. Koutchma is an author for four books on UV light forfoods 10+ book chapters and 70+ peer-reviewed publications. She is aninvited speaker of numerous international venues and delivers training for industryand government professionals. As a contributing author to FoodOnline andMeatingPlace Dr. Koutchma is an active promoter of non-thermal processingtechnologies to the professional community.