Food science and technology group, in collaboration with scientists from Taiwan is conducting a joint project to test emerging technologies aimed at improving the organoleptic properties of vegetable and fruit juices. Organoleptic properties are sensory attributes — such as smell, taste, and color — which often determine the product a consumer prefers.
Dr. Mohsen Gavahian (National Pingtung University of Science and Technology, Taiwan) visited Estonia to meet with the project team led by Kristel Vene. He is an associate professor with expertise in food science and technology, with established reputation for developing innovative, energy-saving systems to valorize agri-food waste and promote sustainability.
What motivated you to collaborate on this project?
We are collaborating because we bring complementary expertise and we share common goals. The Taiwanese team contributes its expertise in sustainable processing, while the Estonian researchers excel in enhancing the sensory qualities of food—particularly taste and aroma. Both teams work closely with industry, and together, we can develop practical, eco-friendly food solutions that meet environmental goals while satisfying consumer preferences.
Tell me about novel methods you are using. Why are these methods beneficial?
Conventional food processing methods have efficiency and environmental challenges, prompting the use of emerging technologies like ohmic heating, ultrasound, and cold plasma. These novel methods allow food processing (such as pasteurizing juice) at lower temperatures. They offer more efficient and sustainable food production by reducing processing time, energy consumption while yielding more nutritious foods with extended shelf-life.
What are the expected outcomes of the project?
We expect this partnership to result in healthier, more sustainable foods that retain strong sensory appeal, driving consumer acceptance and market success. Additionally, it has the potential to shape the future of the Estonian food Industry by improving our understanding of how these technologies impact food compounds, and by fostering further collaborations between Taiwan and Estonia in both academia and industry.
These technologies could play a significant role is shaping a sustainable food industry by reducing food waste, lowering energy consumption and minimizing the ecological footprint. Their widespread adoption will be vital in addressing future challenges related to food security and sustainability.
Dr. Mohsen Gavahian has received numerous accolades for his outstanding contributions to the field. He has been recognized as one of the "IUFoST Young Scientists," " Taiwan’s Young Sustainability Leadership,” and "World's Top 2% Scientists". Dr. Gavahian is a prolific author, with over one hundred well-cited scientific papers published in leading journals with >4000 citations.