Meat preservation has been essential to human civilization as it allowed our ancestors to travel great distances, endure hard winters, and establish prosperous societies. Enormous scientific and technological achievements have been fueled by our ambition to extend the shelf life of food, from ancient salting procedures to contemporary radiation treatments.

We talk with Dr. Feby Lukose, a food scientist at St. Aloysius University (Mangalore) and an authority on non-thermal meat preservation, in this episode. With insights from her ground-breaking defense research on gamma radiation preservation, Dr. Lukose takes us on a tour through the development of meat preservation.

We discuss the complex world of food preservation, contrasting non-thermal and thermal preservation strategies, and talking about innovative technologies such as plasma treatment, pulsed electric fields, and edible coatings.

Additionally, Dr. Lukose shares her thoughts on the fascinating advancements in probiotic fermentation and plant-based products.

This episode provides fascinating insights into the past, present, and future of food preservation, whether you're a food fanatic, an aspiring scientist, or just interested in learning more about what goes into keeping your food fresh.

Play along as we explore the science influencing the direction of the food sector.

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Podcast Production Credits: Q-Production
Videography and Audio Engineering Credits: Royal Lobo
Shoot Location: Food Science and Technology Department, St. Aloysius College (Deemed to be University), Mangalore.
Podcast Host: Clinton Baptist, Founder at QuizX

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