Minimal Processing, or preservative-free shelf life

Many people have probably been surprised by the fact that in grocery stores you can sometimes find incredibly long expiration dates for a product, yet you can still read on the packaging that it does not contain preservatives. Today’s program will reveal, among other things, how this is possible. For example, we will discuss UHT milk, also known as long-life milk, pasteurization, fermentation, and high hydrostatic pressure treatment, or the HHP process. The aim of these processes is to kill microorganisms that can cause food spoilage or illness, and they have little effect on the taste, texture, appearance, and nutritional value of the products. In the film, our experts also detail the benefits of the sous-vide method.

The MATE film series helps consumers develop a health-conscious lifestyle and diet with easy-to-understand, scientifically based information. But it’s not just about lectures or scientific materials – the series reaches its audience in the form of personal, practical, visually demanding videos. Each episode is also accompanied by a podcast discussion, where university experts explore each topic in more depth.

The series aims to start a dialogue. On social media platforms, viewers can ask questions, vote on topics, and comment on what they see. The organizers are also planning university competitions and workshops, where interested parties can meet researchers and get closer to science through their own experiences. This will make the series not only a source of information, but also a platform for community experience and scientific dialogue.

The professional leader of the project is Dr. Tamás Kocsis, the winning researcher of the NKFIH Scientific Patronage competition, and associate professor at the Institute of Food Science and Technology of MATE.