The Nonthermal Division of the Institute of Food Technologists (IFT) and the European Federation of Food Science and Technology (EFFoST) appointed Tecnologico de Monterrey as the organizer of the 2019 edition of the International Nonthermal Processing Workshop and Short Courses (November 3-6, 2019). As Coordinators of the event, and in representation of the numerous volunteers that accepted this challenge, we invite you to share your nonthermal food technology expertise at this meeting, explore our state-of-the-art campus, learn about the remarkable entrepreneurship of the Monterrey industry, and experience the warm welcome of our campus community. Further below on this page you will find meeting attendance costs which we have been able to keep very low thanks to the generous support from sponsors and Tecnologico de Monterrey. If you need clarification on the emerging technologies included in the workshop, please contact any of the Session co-chairs.

Briefly, the 2019 program includes: (1) Four Oral Sessions, each with three invited Keynote Speakers, four 15-min oral contributions and three 3-min oral summaries of selected poster contributions; (2) Poster presentations on the same topics plus one open to any nonthermal research topic; (3) Two Roundtables with three invited leaders from industry, government and academia with one focusing on industry research needs and the other on the commercialization and regulations of nonthermally processed products; (4) Three Short Courses with one covering the state of the art and the other two covering process design and sensory evaluation tools, respectively; and, (5) Technical Tours to Group Bimbo and three nonthermal technology processors following different business models illustrating the unique entrepreneurship of the Monterrey food industry.

Please add some travel time to enjoy the incredible sites in and around Monterrey. Take the opportunity to renew or make new friends with members of our campus community. In addition to a comprehensive technical program, you will experience the culture and friendship of Mexico. ALL invited speakers and ALL international attendees will be greeted by a Workshop volunteer who will guide them to a vehicle that will transport them to the hotel. Hotel to airport transportation will also be available. If requiring this service, please email us your airline travel schedule.

There are many good reasons why 40 million tourists visit us every year. We intend to show you a few!

J. Antonio Torres and Jorge Welti-Chanes, Meeting Coordinators
FEMSA Biotechnology Center, School of Engineering & Sciences
Tecnologico de Monterrey, Mexico



Early Bird Registration DeadlineNo later than October 15, 2019
Abstract SubmissionNo later than October 10, 2019
Online Registration DeadlineNo later than November 1, 2019
Onsite RegistrationNovember 3-6, 2019
Pre-Workshop Short CourseNovember 3, 2019
WorkshopNovember 4-5, 2019
Industry Tours (During Workshop)November 4, 2019
Post-Workshop Short CoursesNovember 6, 2019
Optional Field Trip (After Workshop) November 6, 2019

Early and Regular Registration Fees

(Early Bird: Before October 15 noon, Mexico Central Time)
Professionals, US$Students*, US$
Early BirdRegularEarly BirdRegular
Package 1
Two-day Workshop (4 oral sessions, 4 poster sessions, 2 roundtables, Industrial Expo, Lunches, Refreshment breaks) + Sunday Welcome Cocktail + Tuesday Closing Banquet

Dates: Monday Nov 4 and Tuesday Nov 5
Package 2
Same as Package 1 + Sunday Whole Day Short Course 1 (Status & Applications of Nonthermal Technologies)

Dates: Sunday Nov 3, Monday Nov 4 and Tuesday Nov
Package 3
Same as Package 2 + Wednesday Whole Day Short Course 2 (Sensory Evaluation of Nonthermally Processed Products)

Dates: Sunday Nov 3 to Wednesday Nov 6
Package 4
Same as Package 2 + Wednesday Whole Day Short Course 3 (Nonthermal Food Process Design Tools)

Dates: Sunday Nov 3 to Wednesday Nov 6
Short Courses (Includes lunch & coffee breaks, will be charged separately):
1: Status & Applications of Nonthermal Technologies
2: Sensory Evaluation of Nonthermally Processed Products (limited capacity)
3: Nonthermal Food Process Design Tools (limited capacity)
Optional Industry Tours during Workshop, with lunch and transportation, (early afternoon, limited capacity, will be charged separately):
B) Press Foods MX
C) Bimbo

Date: Monday, Nov 4 (3 hr)
Optional Field Trip, with lunch and transportation (after workshop, limited capacity, not compatible with Wednesday Short Courses):
A) Villa de Patos in General Coahuila, NL

Date: Wednesday, Nov 6 (6 hr)
Optional: Guest Closing Event Banquet
Pass for a guest for the closing banquet.

Date: Tuesday Nov 5
Optional: Guest Daily Lunch
Guest pass for daily lunch.
Optional: Guest Reception Cocktail
Pass for a guest for the reception cocktail.

Date: Sunday Nov 3
Official On-Campus Lodging — Fiesta Inn (includes taxes & tips)$1,656.50 MXN (est. 87 USD)
Official On-Campus Lodging — Hotel One (includes taxes, tips & breakfast)$1,418.50 MXN (est. 75 USD)

(*) To qualify for student rates, you must submit:

  • Letter in pdf format signed by your Academic Department Head stating that you were an undergraduate student up to at least December 2018, or
  • Letter in pdf format signed by your academic advisor stating that you were a graduate student up to at least December 2018


Alexander Lazarev (Pressure BioSciences Inc., USA)

Avi Shpigelman (Technion, Israel)

Carmen Hernández-Brenes (Tecnologico de Monterrey, Mexico)

Carole Tonello (Hiperbaric, Spain)

Daniel Jacobo Velázquez (Secretaría de Innovación, Ciencia y Tecnología del Gobierno de Jalisco, Mexico)

Eduardo Galindo (Alpura, Mexico)

Elisa Gayán (U. of Zaragoza, Spain)

Errol Raghubeer (JBT-Avure Technologies, USA)

Giovanna Ferrari (U. of Salerno, Italy)

Gonzalo Velázquez (IPN CICATA Queretaro Unit, Mexico)

Gustavo Barbosa-Cánovas (WSU, USA)

Gustavo F. Gutiérrez-López (ENCB-IPN, Mexico)

Hao Feng (U. of Illinois at Urbana-Champaign, USA)

J. Antonio Torres (Tecnologico de Monterrey, Mexico)

Jorge A. Saraiva (U. of Aveiro, Portugal)

Jorge Welti-Chanes (Tecnologico de Monterrey, Mexico)

Kathiravan Krishnamurthy (Illinois Institute of Technology, USA)

Kazutaka Yamamoto (National Agr & Food Res Organization, Japan)

M. Pilar Cano (Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, Spain)

Marcia Walker (Tofurky, USA)

Michele Perchonok (2018-19 IFT President, USA)

Olga Martín Belloso (U. of Lleida, Spain)

Oliver K. Schlüter (Leibniz Inst Agric Eng & Bioeconomy, Germany)

Roberto Peregrina (Hiperbaric, USA)

Roman Buckow (CSIRO, Australia)

Tatiana Koutchma (Agriculture and Agri Food Canada, Canada)

V.M. Balasubramaniam (The Ohio State U., USA)

Vinicio Serment-Moreno (Hiperbaric, USA)

Xiaojun Liao (China Agriculture University, China)

Xulei Wu (NASA Johnson Space Center, USA)