Dr. Tatiana Koutchma

Image Tatiana Koutchma
Research Scientist

Novel Food Processing Technologies

Current research and/or projects

Dr. Koutchma uses her expertise in emerging (novel) food processing technologies such as high pressure, ultraviolet light, LEDs to initiate and conduct research related to production of food and feed products with extended shelf-life, better quality and safety attributes, to develop risk mitigation processing strategies for pathogens and mycotoxins control, transfer knowledge to national and international governments and industrial partners, validate performance of novel food processes and assess impact of novel processing methods on chemical safety, quality and health attributes of foods.

Research and/or project statements

  • Light-based technologies including LEDs to control safety of fresh produce
  • Development of postharvest treatment to reduce fungal toxins in stored wheat and corn
  • Comparative study on the effect of UV and high hydrostatic pressure on health-related constituents of plant derived beverages
  • Validation principles of high pressure processing (HPP) and ultra-violet (UV)

Professional activities / interests

  • Novel thermal and non-thermal processing technologies: high pressure, ultraviolet light, light emitting diodes, electromagnetic heating
  • Validation and regulatory support of novel processing technologies
  • Microbial and mycotoxins controls of food and feed through novel technologies

Education and awards

Ph.D. Food Process Engineering, Moscow State University of Food Production

Key publications

  1. Green, A., Popović, V., Pierscianowski, J., Biancaniello, M., Warriner, K., Koutchma, T. (2018). Inactivation of Escherichia coli, Listeria and Salmonella by single and multiple wavelength ultraviolet-light emitting diodes. Innovative Food Science and Emerging Technologies, [online] 47 353-361. http://dx.doi.org/10.1016/j.ifset.2018.03.019

    2018 - View publication details

  2. Koutchma, T., Popović,, V., Ros-Polski, V., and Popielarz, A. (2016). "Effects of Ultraviolet Light and High-Pressure Processing on Quality and Health-Related Constituents of Fresh Juice Products.", Comprehensive Reviews in Food Science and Food Safety, pp. 1-24. doi : 10.1111/1541-4337.12214

    2016 - View publication details

  3. Hu, G., Zhu, Y., Hernandez, M., Koutchma, T., Shao, S. (2016). An efficient method for the simultaneous determination of furan, 2-methylfuran and 2-pentylfuran in fruit juices by headspace solid phase microextraction and gas chromatography-flame ionisation detector, 192 9-14. http://dx.doi.org/10.1016/j.foodchem.2015.06.100

    2016 - View publication details

  4. Hao, H., Zhou, T., Koutchma, T., Wu, F., Warriner, K. (2016). High hydrostatic pressure assisted degradation of patulin in fruit and vegetable juice blends. Food Control, [online] 62 237-242. http://dx.doi.org/10.1016/j.foodcont.2015.10.042

    2016 - View publication details

  5. Balamurugan, S., Ahmed, R., Chibeu, A., Gao, A., Koutchma, T., Strange, P. (2016). Effect of salt types and concentrations on the high-pressure inactivation of Listeria monocytogenes in ground chicken. International Journal of Food Microbiology, [online] 218 51-56. http://dx.doi.org/10.1016/j.ijfoodmicro.2015.11.010

    2016 - View publication details

  6. Koutchma, T. and Keener, L. (2015). "Novel Food Safety Technologies Emerge in Food Production.", Food Safety Magazine, 2015(January).

    2015 - View publication details

  7. Balamurugan, S., Ahmed, R., Gao, A., Koutchma, T., and Strange, P. (2015). "Effect of salt concentrations on the high pressure inactivation of Listeria monocytogenes.", Annual meeting of the International Association of Food Protection, Portland, OR, USA, July 28, 2015, Invited oral presentation.

    2015 - View publication details

  8. Jermann, C., Koutchma, T., Margas, E., Leadley, C., Ros-Polski, V. (2015). Mapping trends in novel and emerging food processing technologies around the world. Innovative Food Science and Emerging Technologies, [online] 31 14-27. http://dx.doi.org/10.1016/j.ifset.2015.06.007

    2015 - View publication details

  9. Rodriguez-Gonzalez, O., Buckow, R., Koutchma, T., Balasubramaniam, V.M. (2015). Energy Requirements for Alternative Food Processing Technologies-Principles, Assumptions, and Evaluation of Efficiency. Comprehensive Reviews in Food Science and Food Safety, [online] 14(5), 536-554. http://dx.doi.org/10.1111/1541-4337.12142

    2015 - View publication details

  10. Yin, F., Zhu, Y., Koutchma, T., Gong, J. (2015). Inactivation and potential reactivation of pathogenic Escherichia coli O157: H7 in bovine milk exposed to three monochromatic ultraviolet UVC lights, 49 74-81. http://dx.doi.org/10.1016/j.fm.2015.01.014

    2015 - View publication details

  11. Cappozzo, J.C., Koutchma, T., Barnes, G. (2015). Chemical characterization of milk after treatment with thermal (HTST and UHT) and nonthermal (turbulent flow ultraviolet) processing technologies. Journal of Dairy Science (JDS), [online] 98(8), 5068-5079. http://dx.doi.org/10.3168/jds.2014-9190

    2015 - View publication details

  12. Crook, J.A., Rossitto, P.V., Parko, J., Koutchma, T., Cullor, J.S. (2015). Efficacy of ultraviolet (uv-c) light in a thin-film turbulent flow for the reduction of milkborne pathogens. Foodborne Pathogens and Disease, [online] 12(6), 506-513. http://dx.doi.org/10.1089/fpd.2014.1843

    2015 - View publication details

  13. Alberini, F., Simmons, M.J.H., Parker, D.J., Koutchma, T. (2015). Validation of hydrodynamic and microbial inactivation models for UV-C treatment of milk in a swirl-tube 'SurePure Turbulator™'. Journal of Food Engineering, [online] 162 63-69. http://dx.doi.org/10.1016/j.jfoodeng.2015.04.009

    2015 - View publication details

  14. Yin, F., Zhu, Y., Koutchma, T., Gong, J. (2015). Inactivation and potential reactivation of pathogenic Escherichia coli O157: H7 in apple juice following ultraviolet light exposure at three monochromatic wavelengths, 46 329-335. http://dx.doi.org/10.1016/j.fm.2014.08.015

    2015 - View publication details

  15. Ros-Polski, V., Koutchma, T., Xue, J., Defelice, C., Balamurugan, S. (2015). Effects of high hydrostatic pressure processing parameters and NaCl concentration on the physical properties, texture and quality of white chicken meat, 30 31-42. http://dx.doi.org/10.1016/j.ifset.2015.04.003

    2015 - View publication details

  16. Orlowska, M., Koutchma, T., Kostrzynska, M., Tang, J. (2015). Surrogate organisms for pathogenic O157:H7 and non-O157 Escherichia coli strains for apple juice treatments by UV-C light at three monochromatic wavelengths. Food Control, [online] 47 647-655. http://dx.doi.org/10.1016/j.foodcont.2014.08.004

    2015 - View publication details

  17. Koutchma, T. (2014). Food Plant Safety: UV Applications for Food and Nonfood Surfaces., Elsevier. (Book)

    2014 - View publication details

  18. Koutchma, T. (2014). Adapting High Hydrostatic Pressure For Food Processing Operations., Elsevier. (Book)

    2014 - View publication details

  19. Hao, H.Y., Koutchma, T., Alexandra, S., Zhou, T., and Warriner, K. (2014). "Patulin Determination at Screen Printed Electrodes by Square Wave Voltammetry.", International Association for Food Protection (IAFP) Annual Meeting, Indianapolis, Indiana, USA, August 3-6, 2014.

    2014 - View publication details

  20. Zhu, Y., Koutchma, T., Warriner, K., and Zhou, T. (2014). "Reduction of patulin in apple juice products by UV light of different wavelengths in the UVC range.", International Association for Food Protection (IAFP) Annual Meeting, Indianapolis, Indiana, USA, August 3-6, 2014, Supplement A to the Journal of Food Protection. 77:69.

    2014 - View publication details

Research facility

93 Stone Road West
Guelph, ON N1G 5C9
Canada

Affiliations

  • Graduate Faculty, Department of Food Science, University of Guelph
  • Chair – Non-thermal Processing Division of Institute of Food Technologies (IFT)
  • Chair – UV for Food working group of International UV Association (IUVA)
  • Global Harmonization Initiative (GHI), Canada Ambassador, Chair of Non-Thermal Working Group

Language

English

Other languages

Russian