Non-Thermal Technologies- Non-thermal preservation technologies include the application of techniques such as high-pressure processing, pulsed-electric or magnetic fields and pulsed light for the preservation of  foods.  The preservative effect of these technologies is primarily due to their ability to inflict damage to microbial cells.

In keeping abreast of  these current developments in food processing and their potential applicability in FAO member countries, AGS is currently funding the preparation of relevant publications on Combined Methods. The combination of factors such as water activity, pH, redox potential, temperature and selected approved additives is an important technology for improvement of shelf life.

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Food Irradiation-AGS, together with the FAO/IAEA (International Atomic Energy Agency) Joint Division in Vienna is, where appropriate, actively involved in the promotion of food irradiation. This technology is applicable in extending the shelf-life of perishables, in minimising post-harvest losses through disinfestation, and in inhibiting sprouting in onions, potatoes etc. Food irradiation is also valuable in the reduction of food-borne diseases through the destruction of pathogenic microorganisms such as Salmonella, Listeria and Campylobacter.

Membrane Separation Technology- Membrane separation technologies are low cost, scaleable product separation technologies with low energy requirements. They are commercially applied in the dairy industry, in fruit juice and beverage processing, in the production of potable water and in the treatment of waste water.  Access to these technologies could feasibly allow developing countries the opportunity to improve the overall quality of the products they produce. The potential of membrane separation technologies for improving safety standards in food, and for the production of potable water in FAO member countrieshas been recognized.

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Biotechnologies in food technology, such as fermentations and the application of enzymes, offer tremendous opportunity for stimulating agro-industrial development in developing countries in that they are scaleable, environmentally friendly, and can be economically applied and linked to existing practices in these countries.

The document Biotechnologies Applicable to The Food and Agricultural Industries of Developing Countries describes a number of potential areas for biotechnological development in the production of food and feed, in the utilisation of renewable resources and in the treatment of waste in developing countries. Technical Opportunities and Challenges to Upgrading Food Bio-Processing in Developing Countries are discussed in an AGST review article.

Enzymes- Typical work relevant to enzymes focuses on the control of enzymatic activities which have detrimental quality effects in foods, and enhancement of the stability of linamarase enzymes for use as diagnostic reagents in quantitating the cyanogens present in cassava. An AGST review article entitled "Enzyme Applications for Agro-Processing in Developing Countries: An Inventory of Current and Potential Applications" is in the World Journal of Microbiology and Biotechnology (Vol 14).

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Fermentations - The fermentation of staples serves as major source of nourishment for populations in rural communities of developing countries.  Preservation of foods by fermentation contributes to the enhancement of  food safety, and food security, as well as to improving its nutritional quality.

A document series which focuses on the fermentation of foods reviews the technical aspects of food fermentations in various regions of the world, and discuss the potential for their improvement within the context of improving food security in developing countries. Preparation of the first three documents of the series is currently underway (Further details in future updates):

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