Applications of PEF in food area are focused on microbial inactivation for food pasteurization and permeabilization of vegetable and animal cell tissues to enhance the efficiency of mass transfer of water or valuable compounds in drying, extraction and diffusion processes.

In the last two decades, the intense research conducted by several groups on basic and applied aspects of PEF for the food industry has contributed to a detailed understanding of these processes. The lack of reliable and viable industrial equipment has limited the exploitation of PEF in the food industry for several years.  However recent developments in pulse power generators have permitted the design of appropriate PEF equipment at industrial scale. First commercial applications of the technology have been achieved and it is expected that new ones will be launched in near future.

The aim of the course is to offer attendants (PhD students, early-stage researches and industrial users of the technology) with an overview of knowledge and understanding of the basic principles involved in food processing by pulsed electric fields and to provide practice in the use of these principles for liquid food pasteurization and improving mass transfer operations in the food industry. Basic concepts that are required to understand electroporation and generation of pulsed electric fields from an electrical point of view, main effects of the treatments on prokaryotic and eukaryotic cells, techniques and procedures to investigate electroporation and the most recent applications of PEF in the food industry will be presented by experts in the field. Lectures will be complemented with laboratory practical sessions, pilot plant demonstrations and short presentations of activities conducted by participants.

The course will offer the opportunity of promoting networking and communication between young scientists, experts and industrial partners interested in this attractive technology.