Cold Plasma as a Foodborne Pathogen Kill Step

Cold Plasma as a Foodborne Pathogen Kill Step with Kevin M. Keener, Ph.D., P.E.
Dr. Keener is the Director of the Food Technology Development Laboratory at Purdue University.
He received his Bachelors and Masters Degrees from Ohio State University and his Ph.D. degree from Purdue University.
His research areas include:
Development of non-invasive quality measurement techniques and novel food processing technologies.
Specific research projects include the following:
Development of NMR and MRI methods for food processing
Development of food applications for radiant frying technology
Development of food applications for nonthermal plasma technology
Characterization of antimicrobial activity in shell eggs with carbon dioxide treatment

Agenda:
1. Introduction.
2. What are foodborne pathogens?
3. What are the traditional methods to kill foodborne pathogens?
4. What is cold plasma technology?
5. How was cold plasma discovered?
6. Has recent research shown cold plasma to be an effective food processing technology?
7. What is the potential for cold plasma technology?
8. Other research projects.
9. Conclusion.

Contact:
Kevin M. Keener, Ph.D., P.E.
Director, Food Technology Development Laboratory
Food Process Engineer
Professor of Food Science
Purdue University
Nelson Hall of Food Science, Room 3215
745 Agriculture Mall Drive
West Lafayette, IN 47907-2009
Phone: (765) 494-6648
Fax: (765) 494-7953
kkeener@purdue.edu
www.foodsci.purdue.edu
https://ag.purdue.edu/foodsci/Pages/Profile.aspx?strAlias=kkeener&intDirDeptID=14
2012 Research Fellow
Director, Food Processing Environmental Assistance Center
Dublin Institute of Technology