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...Emerging technologies in food processing dietrich knorr technische universitat berlin department of biotechnology and process engineering koenigin luise str germany tu de introduction the heat is off was headline on cover an international magazine anon demonstrating shift consumers researchers industry to non thermal as a reaction conventional subsequent quality losses foods although there are clear benefits attributed van boekel et al overprocessing frequently applied ensure necessary expected safety requirements thus with development gentle schonende better german term chemical low energy sustainable based consumer demands ies thereafter margins traditional had become narrower requiring thorough understanding technology used controls sensor indicator for monitoring key parameters further responses microorganisms toxins contaminants materials well impacts functionality needed be evaluated kinetic mechanistic data accumulated this requirement science oriented contrast conventionally em...