Dr. Tatiana Koutchma

Image Tatiana Koutchma
Research Scientist

Novel Food Processing Technologies

Agriculture and Agri-Food Canada
93 Stone Rd W, Guelph, ON N1G 5C9

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

https://www.researchgate.net/profile/Tatiana_Koutchma

Key publications

  1. Koutchma, T. (2014). Ultraviolet light for preservation and shelf life extension of fluid foods, drinks and beverages., Elsevier. (Book)

    2014 - View publication details

  2. Koutchma, T. (2014). ""Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora" by Juan M. Oteiza, Leda Giannuzzi, Noemí Zaritzky [Food and Bioprocess Technology 3-4 (2010) 603-614]: UV Irradiation Dose Corrections (Letter).", Food and Bioprocess Technology, 7(4), pp. 1215-1216.

    2014 - View publication details

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

    2014 - View publication details

  4. Cilliers, F.P., Gouws, P.A., Koutchma, T., Engelbrecht, Y., Adriaanse, C., Swart, P. (2014). A microbiological, biochemical and sensory characterisation of bovine milk treated by heat and ultraviolet (UV) light for manufacturing Cheddar cheese. Innovative Food Science and Emerging Technologies, [online] 23 94-106. http://dx.doi.org/10.1016/j.ifset.2014.03.005

    2014 - View publication details

  5. Keener, L., Nicholson-Keener, S.M., Koutchma, T. (2014). Harmonization of legislation and regulations to achieve food safety: US and Canada perspective. Journal of the Science of Food and Agriculture, [online] 94(10), 1947-1953. http://dx.doi.org/10.1002/jsfa.6295

    2014 - View publication details

  6. Orlowska, M., Koutchma, T., Kostrzynska, M., Tang, J., Defelice, C. (2014). Evaluation of mixing flow conditions to inactivate Escherichia coli in opaque liquids using pilot-scale Taylor-Couette UV unit. Journal of Food Engineering, [online] 120(1), 100-109. http://dx.doi.org/10.1016/j.jfoodeng.2013.07.020

    2014 - View publication details

  7. Zhu, Y., Koutchma, T., Warriner, K., Zhou, T. (2014). Reduction of patulin in apple juice products by uv light of different wavelengths in the uvc range. Journal of Food Protection, [online] 77(6), 963-971. http://dx.doi.org/10.4315/0362-028X.JFP-13-429

    2014 - View publication details

  8. Koutchma, T. (2013). "Bridging Advantages of UV Technology for Better Safety and Quality of Fluid Foods and Beverages with Cost Saving and Sustainability Opportunities.", IFT 2103, Chicago, IL, USA. (Presentation)

    2013 - View publication details

  9. Koutchma, T. (2013). "Non-thermal and non-chemical UV Purification Achieves Better Safety and Quality of Food and Drink Ingredients.", World of Food Ingredients.

    2013 - View publication details

  10. Koutchma, T. and Barnes, G. (2013). "Shelf Life Enhancement of Milk Products.", published in Food Technology.

    2013 - View publication details

  11. Zhu, Y., Koutchma, T., Warriner, K., Shao, S., Zhou, T. (2013). Kinetics of patulin degradation in model solution, apple cider and apple juice by ultraviolet radiation. Vadose Zone JournalWestern Producer, [online] 19(4), 291-303. http://dx.doi.org/10.1177/1082013212452414

    2013 - View publication details

  12. Orlowska, M., Koutchma, T., Grapperhaus, M., Gallagher, J., Schaefer, R., Defelice, C. (2013). Continuous and Pulsed Ultraviolet Light for Nonthermal Treatment of Liquid Foods. Part 1: Effects on Quality of Fructose Solution, Apple Juice, and Milk. Food and Bioprocess Technology, [online] 6(6), 1580-1592. http://dx.doi.org/10.1007/s11947-012-0779-8

    2013 - View publication details

  13. Zhu, Y., Koutchma, T., and Zhou, T. (2012). "Kinetics of Patulin Degradation in Model Solution, Apple Cider and Apple Juice by Ultraviolet Light.", CoFE, VA, USA, April, 2012. (Presentation)

    2012 - View publication details

  14. Koutchma, T. (2012). "UV Technologies for Food Processing.", CIFST, Niagara Falls, Canada, May 2012. (Presentation)

    2012 - View publication details

  15. Gómez-López, V.M., Koutchma, T., and Linden, K.G. (2012). "Ultraviolet & Pulsed White Light.", in Cullen, P.J., Tiwari, B and Valdramidis, V. (eds.) - Novel Thermal and Non-Thermal Technologies for Fluid Foods, Elsevier.

    2012 - View publication details

  16. Koutchma, T. and Orlowska, M. (2012). "Ultraviolet Light for Processing Fruits and Fruit Products.", in Rodrigues, S. and Fernandes, F.A.N. (eds.) - Advances in Fruit Processing Technologies, CRC Press Taylor & Francis, Boca Raton, FL, USA, Chapter 1, pp. 2-27.

    2012 - View publication details

  17. Koutchma, T. (2012). "Gaps in emerging food processing technologies Second International Food Safety Working Group Workshop – Advances and Trends.", CIGR, Valencia, Spain, July 2-5, 2012. (Presentation)

    2012 - View publication details

  18. Orlowska, M., Koutchma, T., Defelice, C., Kostrzynska, M., Bezanson, G.S., and Tang, J. (2012). "Application of the prototype Taylor-Couette UV reactor for the processing of opaque juices.", Canadian Institute of Food Science and Technology 50th National Conference (CIFST), Niagara Falls, ON, Canada, May 27 – 29, 2012, (Poster).

    2012 - View publication details

  19. Koutchma, T., Orlowska, M., and Zhu, Y. (2012 in press). "Ultraviolet and pulsed light applications in fruit processing.", in Rosenthal, A., Barbosa-Canovas, G., Welti-Chanes, J., and Deliza, R. (eds.) - Fruit Preservation: Novel and Conventional Technologies, Unknown.

    2012 - View publication details

  20. Juliano, P., Bilbao-Sáinz, C., Koutchma, T., Balasubramaniam, V.M., Clark, S., Stewart, C.M., Dunne, C.P., and Barbosa-Cánovas, G.V. (2012). "Shelf-Stable Egg-Based Products Processed by High Pressure Thermal Sterilization.", Food Engineering Reviews, 4(1), pp. 55-67. doi : 10.1007/s12393-011-9046-4

    2012 - View publication details

Contact

Research facility

Guelph Research and Development Centre
93 Stone Road West
Guelph, ON N1G 5C9
Canada

Expertise

Agriculture›Agri-Food
Agriculture›Engineering›Food process
Food›Agriculture

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