We know that pasteurization and sterilization can kill bacteria. The extent of bacteria destruction depends on both temperature and time. Unfortunately, time at high temperature can also degrade the good stuff—flavor, taste, nutrition and quality.
Well, today’s preservation methods aim to do away with the spoilage and keep the good stuff by using less heat and without chemicals. Researchers at The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES) in partnership with Pressure BioSciences (PBIO) have created a university-industry consortium to further the development of—and provide access to—a new, innovative manufacturing technology for liquid foods.