Continuous Flow Heat Treatment of Low Water Activity Products: Addressing an Emerging Food Safety Issue

<p>This project in cooperation with the University of Birmingham aims to characterize the operational variability of a continuous flow heat process for low water activity products. This will enable the selection of suitable process parameters with a view to schedule thermal processes for the modification of product functional properties as well as to support the validation of pasteurisation processes. Products of interest include flour, nuts and seeds.</p>