Philip E. Nelson (left), the Scholle Chair Professor in Food Processing at Purdue University was named winner of the World Food Prize for his contributions to food processing and preservation, according to Purdue's News Bureau.
Nelson retired as head of Purdue's Department of Food Science in 2003, a department he helped establish in 1983.
Nelson is credited with developing technology to transport processed fruits and vegetables without product spoilage. The technology, known as aseptic bulk storage and distribution, revolutionized global food trade.
In aseptic processing, food is stored at ambient temperatures in sterilized containers free of spoilage organisms and pathogens. The headspace inside the containers is then filled with an inert nitrogen gas.
More than 90 percent of the approximately 24 million tons of fresh tomatoes harvested globally each year are aseptically processed and packaged for year-round remanufacture into various food products, according to the World Food Prize Foundation.
Nelson will receive his $250,000 award at an Oct. 18 World Food Prize ceremony in Des Moines, Iowa.
No comments:
Post a Comment