The final program is available here

Book of abstracts available here


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


Avi Shpigelman

Prof. Shpigelman heads the Laboratory for Novel Food and Bioprocessing in the Faculty of Biotechnology and Food Engineering at Technion, Haifa, Israel. He completed all of his degrees at Technion, followed by a post-doctoral position at KU Leuven, Belgium. The main areas of activity in his laboratory are the effects of processing on the health-promoting capacity of foods, especially focusing on high pressure processing, polyphenolic compounds and the use of novel sustainable protein sources. His current research activities include the understanding of the effects of processing on polyphenols, their interactions with cell wall material and the outcome on the digestive fate.

Gonzalo Velazquez

Dr. Velazquez graduated from Instituto Tecnológico del Mar in Mazatlán, completed a MSc in Food Engineering (Instituto Tecnológico de Durango) and a PhD in Food Science at Universidad Autónoma de Querétaro. In 2000, he joined Instituto Politécnico Nacional (CICATA-IPN Querétaro, México) and was then invited to join Oregon State University as a Postdoctoral Research Associate. Upon return to Mexico, he accepted a faculty position at Universidad Autónoma de Tamaulipas. In 2011, he joined again CICATA-IPN as Research Professor. His research areas are food science and technology, high pressure processing, alternative packaging materials and characterization of water interaction with hydrophilic materials.

J. Antonio Torres

Dr. J. Antonio Torres is a Distinguished International Professor at Tecnologico de Monterrey, he has served IFT as Chair of the Committee on Diversity, Chair of the International Division, 2019-20 Secretary of the Nonthermal Processing Division (NPD), and he is one of the organizers of the 2019 NPD IFT/ EFFoST International Nonthermal Processing Workshop & Short Courses. His current research interests include the development of user-friendly applications of probabilistic engineering, nonthermal processing technologies with an emphasis on high pressure processing, and the challenge of meeting both energy consumption and food preservation criteria when managing the cold distribution of foods.

Jorge Welti-Chanes

Dr. Welti-Chanes earned Biochemical Engineering (1976) and Master of Science in Food Engineering (1978) degrees at Tecnológico de Monterrey (ITESM, Mexico). He completed doctoral studies in Chemistry, in the area of Food Technology, at the University of Valencia, Spain. From January 1989 to June 2002, he was UDLA’s Academic Vice Chancellor. He has published 16 books and over 250 scientific publications in refereed journals and books. He is Associate Editor of Food Engineering Reviews and the Journal of Food Science and participates as Editorial Board Member for the Journal of Food Engineering and Current Opinion in Food Science.

Kazutaka Yamamoto

Dr. Yamamoto majored in food engineering at the Department of Agricultural Chemistry of the University of Tokyo where he obtained his Ph.D. in 1994. He then joined Japan’s National Food Research Institute (currently, Food Research Institute, National Agriculture and Food Research Organization). From 1997-1999, he was a Postdoctoral Fellow at the Swiss Federal Institute of Technology when HHP work was initiated using machines for geo-science. Starch, liquid impregnation, and food safety are current topics of his research interest.

M. Pilar Cano

M. Pilar Cano received her B.S. and M.S. in Chemistry at the Autonomous University of Madrid where she also obtained her PhD. in Chemistry. She worked at the Tropical Development and Research Institute (London). At present, she is a full Research Professor of CSIC at the Institute of Food Science and Research (CIAL, CSIC-UAM, Madrid). At CIAL, she heads the Phytochemistry and Functional Plant Food Laboratory, conducting research projects focusing on the application of technologies to improve the quality and health potential of foods. She published more than 140 SCI papers, and 40 book chapters in the emerging technologies area.

Marcia Walker

Michele Hope Perchonok

Dr. Michele worked for 17 years at NASA Johnson Space Center as manager of the NASA Human Research Program (HRP). Prior to holding that position, Michele was the HRP Advanced Food Technology Project Manager and the Shuttle Food System Manager. As HRP Advanced Food Technology Manager, Michele was responsible for space food product development, nutritional requirements implementation, food processing, food packaging development, and the integration of NASA food science research for exploration space missions. Michele has published more than 25 articles and 2 book chapters. Michele is a Certified Food Scientist and the President of the Institute of Food Technologists.

Olga Martín Belloso

Olga Martín-Belloso is Professor of Food Science and Technology at University of Lleida, Spain, and Head of the research unit Novel Technologies for Food Processing. Her research interests are focused on the development of ready to eat, safe and healthy products by combining the already existing processing technologies with novel techniques. She has authored more than 300 research papers in SCI Journals, several books, book chapters and patents with an H-index of 69 (WoS). At present, she is President of the European Federation of Food Science and Technology (EFFoST), and Vice-President of the International Society of Food Engineering (ISFE).

Roman Buckow

Roman Buckow holds a PhD in Food Process Engineering from the Berlin University of Technology. He is the Leader of CSIRO’s Food Transformation Group, which focuses on the development of novel processing platform technologies and services that deliver sustainable gains in productivity and efficiency across the food value-chain. Roman is specialized in engineering and food safety aspects of high pressure, pulsed electric field and extrusion processing of foods. He has published over 90 articles and book chapters in these areas. Roman is the president of the International Association for Engineering and Food and the Australian Food Engineering Association.

Tatiana Koutchma

Dr. Tatiana Koutchma is an AAFC Research Scientist in Novel Food Processing at the Guelph Food Research Center, a 2019-2020 Chair of NPD of IFT, vice Chair of Food Safety Working Group of CIGR, an Associate Editor of the Journal of Food Processing, and past member of the Board of Directors of Ontario Food Protection Association. Dr. Koutchma’s research focuses on issues related to technology transfer and validation, application of novel UV sources to enhance microbial safety and functionality of foods. Dr. Koutchma is an author of 6 books, 10+ book chapters and 60+ peer reviewed publications.

Vinicio Serment-Moreno

Dr. Serment-Moreno is an applications and food processing specialist at Hiperbaric with more than 10 years of combined industry and research experience in HPP. He holds a BSc in Chemical Engineering from the Universidad Autónoma de Nuevo León (UANL). At Tecnológico de Monterrey (ITESM), Vinicio completed the MSc and PhD in Food Engineering and Biotechnology. His research studies focused on mathematical modeling of HPP microbial inactivation kinetics. Vinicio worked as a postdoctoral researcher at ITESM before joining Hiperbaric USA in 2016, where he provides technical assistance to clients and potential customers in the United States, Canada and Latin America.

V.M. Balasubramaniam

Dr. V.M. “Bala” Balasubramaniam is a Professor and Food Engineering at The Ohio State University, Columbus, Ohio, USA. He conducts research on advanced thermal and nonthermal food processes that would enable the production of various clean label products with consumer desired quality attributes. Dr. Bala authored over 125 peer-reviewed journal articles, book chapters, food processor factsheets and co-edited two books on nonthermal food processing methods. Dr. Bala and his team contributes to various industrial outreach efforts including pilot plant demonstrations, webinars, and presentations on relevant short courses and workshops.

Oliver K. Schlüter

Oliver Schlüter received his habilitation in food technology at the Dresden University of Technology and his Ph.D. in food engineering at the Berlin University of Technology. He is a senior scientist at the Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), coordinator of the research program on “Quality and safety of food and feed”, head of the ATB working group on food safety and vice-head of the Department of Horticultural Engineering. His research work focuses on emerging technologies in primary food production and fresh food processing, optimisation and innovation of processing steps along the food chain of perishables.

Xulei Wu

Xulei Wu serves as a MEIT Senior Food Scientist at the NASA Johnson Space Center, Houston, Texas. She has multiple years of experience recruiting and training sensory panels, and designing and conducting sensory evaluations. Prior to joining MEIT, she was with OFD Foods in various Quality Assurance and R&D roles. Her specialty is in sensory evaluation, freeze drying technology, low moisture foods, microbial quality/safety assurance, and shelf life studies. She has earned a B.S. in Food Science and Engineering from Shanghai Jiao Tong University, China, and an M.Sc. in Food Science and Technology from Oregon State University.



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
Post-Workshop Short CoursesNovember 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
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 reached)
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)

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)

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)

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)