New Food Process Design and Validation


Mies Campus


Rising ninth–12th graders (ages 14–17)

Program Overview

This summer program will give students an opportunity to learn about new food processing technologies, develop processes for food products, and understand how to validate those processes. Students will:

  • Apply thermal and novel non-thermal technologies (such as high hydrostatic pressure, microwave heating, and pulsed light) to a food product
  • Develop an understanding of how to select the right technology for a specific food product
  • Explore aspects of the food product and process development process, which include:
    • Packaging
    • Process and product parameters
    • Sensory and quality analysis
    • Basic elements of project management

Learning Objectives: 

  • On completing the program, students will be able to:
  • Understand the basic principles of thermal and non-thermal food processing technologies
  • Apply basic principles of food packaging, process and product parameters, sensory and quality analysis, and project management to a new sample food product 

Example Activities:

  • Develop a blanching process for green produce
  • Create a new fruit juice product using different pasteurization strategies
  • Extend the shelf life of a packaged product using a new process 
  • Process a packaged product and then examine its shelf life


Questions about the application process? Email them to