Professor chairs international workshop in China

28 October 2025

A landmark event in the field of food technology was chaired by Riddet Institute Principal Investigator Professor Indrawati Oey earlier this month.

The 2025 Institute of Food Technologists (IFT) - Nonthermal Processing Division (NPD)/European Federation of Food Science and Technology (EFFoST) Nonthermal Processing Workshop was held in Beijing, China from 10-13 October. It is the first time the IFT-NPD/EFFoST workshop has officially been held outside of Europe and the USA.

This year’s conference broke its own record with more than 320 registrants from 15 countries. In total, the event brought together more than 120 students and 200 professionals, representing 56 universities, 41 companies, and 19 research institutes — a testament to the growing impact and global relevance of nonthermal processing technologies.

The event was organised together with the local committee led by Prof. Xiaojun Liao, Associate Prof. Xiaomeng Wu and their dedicated team (China Agricultural University) in collaboration with IFT-NPD, EFFoST and the China Institute of Food Science and Technology. With the theme ‘Sustainable Innovations in Nonthermal Processing,’ this workshop brought together leading researchers and industry professionals from around the world to explore the latest advancements and sustainable practices in nonthermal food processing.

The conference featured a diverse programme, including short courses, panel discussions, round table discussions, young scholar forum and poster competition on different topics, providing a platform for in-depth dialogue and collaboration.

More than 140 technical papers were presented as either oral talks or posters, reflecting a rich diversity of speakers, companies, ideas, and technologies.

“We focused not only on cutting-edge topics on various nonthermal processing technologies ranging from pressure- to electric-based technologies, but also on consumer insight, food laws and regulation, and translating research into industrial applications and commercialisation,” says Prof Oey.

During Prof Oey’s three-decades of experience in High Pressure Processing (HPP) technology, she has journeyed through the full spectrum from fundamental research (exploring HPP from subzero to above 100°C for sterilisation), finding applications, consumer insights, regulation, industry adoption, and now global commercialisation.

A major highlight of the conference for Prof Oey was the establishment of the China HPP Food Industry Technology Collaboration and Innovation Platform.

“I still remember tasting the first HPP commercial jam in Japan (Meidi-Ya) around 1990 and pouring over Japanese references to understand this fascinating technology. This minimal processing technology can preserve the unique sensory properties and nutritional benefits of foods.”

Professor Oey is also an expert in Pulsed Electric Fields (PEF) technology, which is gaining traction in the potato, fruit, and vegetable industries, for snacks and pasteurisation. She states that many companies are adopting PEF as a “no brainer” due to its clear benefits of being energy saving, creating less waste, and producing better products. She has successfully transferred this technology to food industries in New Zealand, particularly in potato processing.

For Prof Oey, this conference felt like a reunion reconnecting pioneers, collaborators, companies and students who have shaped this field over the past 30 plus years.