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BRABU VC Prof. D.C. Rai advocates non-thermal food processing for healthier, sustainable future
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Wednesday, 10 December, 2025, 15 : 00 PM [IST]
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Our Bureau, New Delhi
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A groundbreaking research study led by BRA Bihar University (BRABU) Vice-Chancellor Prof. Dinesh Chandra Rai is set to significantly influence India’s rapidly expanding food processing sector. The study champions non-thermal food processing technologies (NFPT) as a superior and sustainable alternative to conventional heat-based methods widely used in the industry.
The peer-reviewed paper, “Non-Thermal Food Processing Technologies: A Comprehensive Review,” published in Future Postharvest and Food, has been co-authored by eminent food scientists Ashok Kumar Yadav, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, and Zeenat Aman. The research team includes experts from Rajiv Gandhi University, Banaras Hindu University (BHU), and Chhatrapati Shahu Ji Maharaj University.
The review highlights advanced non-thermal techniques such as high-pressure processing (HPP) and pulsed electric field (PEF), which are gaining global acceptance for their ability to ensure microbial safety and control enzymatic spoilage—without harming the sensory and nutritional profile of food. Unlike traditional thermal methods, which often degrade vitamins, alter flavours, and affect texture, non-thermal approaches help retain a “fresh-like” quality that modern consumers increasingly prefer.
Prof. Dinesh Chandra Rai, also a Senior Professor at BHU, said the findings offer a vital roadmap for building a healthier and more sustainable food manufacturing ecosystem.
Rai added, “We must align our food systems with the health-conscious demands of consumers, and non-thermal methods are the way forward. These technologies effectively inactivate microbes while preserving essential natural attributes and higher nutritional value.”
He further emphasised the environmental benefits, stating that non-thermal processing significantly reduces energy usage and the carbon footprint typically associated with high-temperature food processing. By adopting green extraction and processing methods, he said, the food industry can move toward sustainable development across the supply chain.
Both BRABU and BHU academic communities, along with alumni associations, have congratulated Prof. Rai for his impactful research that advances public health, sustainability, and food security.
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