Ohmic heating as an emerging technology for sustainable food processing
Mohsen Gavahian, Ph.D.
National Pingtung University of Science and Technology, Taiwan
On the 8th of September 2022, the Institute of Agricultural and Food Biotechnology was a host to an invited lecture entitled Ohmic heating as an emerging technology for sustainable food processing delivered by Mohsen Gavahian, Ph.D. from the National Pingtung University of Science and Technology, Taiwan.
Mohsen Gavahian, PhD. delivered a lecture on the latest themes that have been emerging in the food industry, i.e. new processing technologies to develop energy-efficient sustainable processing, valorisation of food waste and the production of innovative value-added products.
Mohsen Gavahian is the author of the “Protocols in Emerging Food Processing Technologies”, the first internationally recognized publication in this field of research. He has extensive experience in international research and collaboration, 89 of his publications were published in top journals with over 2100 citations, his Scopus h-index is 29. In addition, he has presented his works at many international conferences as an invited and keynote speaker. According to a Stanford University report, he was among the 2% of the world’s top scientists in 2019 and 2020. He is an associate editor, member of the editorial board and a guest editor of many international journals. He is also very active in his cooperation with the industry, he developed new processing equipment and obtained related patents.