Dr. Tatiana Koutchma
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
Additional links
Key publications
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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
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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
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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. Food Chemistry, [online] 192 9-14. http://dx.doi.org/10.1016/j.foodchem.2015.06.100
2016 - View publication details
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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
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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
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Koutchma, T. and Keener, L. (2015). "Novel Food Safety Technologies Emerge in Food Production.", Food Safety Magazine, 2015(January).
2015 - View publication details
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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
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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
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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
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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
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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. Food Microbiology, [online] 49 74-81. http://dx.doi.org/10.1016/j.fm.2015.01.014
2015 - View publication details
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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
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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
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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. Food Microbiology, [online] 46 329-335. http://dx.doi.org/10.1016/j.fm.2014.08.015
2015 - View publication details
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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. Innovative Food Science and Emerging Technologies, [online] 30 31-42. http://dx.doi.org/10.1016/j.ifset.2015.04.003
2015 - View publication details
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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
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Koutchma, T. (2014). Food Plant Safety: UV Applications for Food and Nonfood Surfaces., Elsevier. (Book)
2014 - View publication details
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Koutchma, T. (2014). Adapting High Hydrostatic Pressure For Food Processing Operations., Elsevier. (Book)
2014 - View publication details
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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
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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
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Contact
Research facility
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