Since 2015, Novel Food Sciences has been helping food and beverage professionals understand the processing technologies that change how products are made, and decide whether those technologies belong on their own production lines.
We started with a simple observation. The science behind novel food processing was moving faster than the industry could absorb it. New preservation methods, new regulations, new pathogens. The research existed, but it sat in journals and conference proceedings, written for other researchers. The plant manager trying to decide between high pressure processing and thermal pasteurization had no practical way in.
That gap is what we work on.
What we do
Online courses. Structured programs on food processing, UV light technology, high pressure processing, food microbiology and sanitation, taught by people who have actually run these processes rather than only read about them.
Live webinars. Sessions on current topics where you can ask questions directly and get answers from specialists working in the field right now.
Consulting. Help with the decisions that are hard to make from the outside. Which technology fits your product, how to validate it, and how to get it running on your line.
Who we work with
Our audience is the people responsible for getting it right: plant managers, HACCP specialists, quality and food safety teams, process engineers, product developers and equipment designers. We also work with government and academic institutions, and with students entering the field.
Over the years that has included teams at USDA, Cargill, PepsiCo, Kraft, Bacardi, Eight O’Clock Coffee, BluePrint and Hiperbaric.
Our approach
We are not a news site and we are not a research journal. We sit in between.
Everything we publish and teach is built on peer reviewed science, but it is written for someone who has to make a decision on Monday morning. That means we talk about cost, throughput, packaging compatibility and regulatory documentation, not only mechanisms of microbial inactivation.
We also say when a technology is not the right answer. Non thermal processing is genuinely useful, and it is genuinely oversold. Knowing the difference is most of the value.
Areas we cover
High pressure processing (HPP), UV light treatment, pulsed electric fields, cold plasma, food safety validation, HACCP and regulatory compliance, sanitation, packaging and shelf life.
What people say
“Today, Post-Doc Jen Perry and I participated in the webinar on non-O157 E. coli. This was an excellent presentation. Congratulations on a successful webinar.”
Ahmed Yousef, Professor of Food Microbiology, The Ohio State University
By the numbers
40+ courses and webinars delivered 8,000+ professionals trained 15+ industry partners