What innovative food processing techniques have you implemented in previous roles to improve product quality and shelf-life?

Answer:

During my previous roles as a Food Technologist, I have successfully implemented innovative food processing techniques to improve product quality and extend shelf-life. Some of the techniques include:

• High Pressure Processing (HPP): By utilizing high pressure processing, we were able to effectively kill harmful bacteria while preserving the nutritional value and sensory attributes of the products.
• Vacuum Packaging: Implementing vacuum packaging techniques helped in extending the shelf-life of perishable foods by reducing exposure to oxygen and delaying oxidation.
• Modified Atmosphere Packaging (MAP): By using MAP, we controlled the atmosphere around the product to inhibit microbial growth and maintain product freshness for a longer period.
• Ultrasound Technology: Utilizing ultrasound technology helped in enhancing mass transfer processes during food processing, leading to better quality and improved shelf-life of products.

These techniques not only enhanced product quality and shelf-life but also contributed to meeting food safety standards and increasing customer satisfaction.