Episode 34: The Science of Water Activity and Pathogen Survival in Low Water Activity Foods

In this episode of Water In Food, we explore two new technologies that have the potential to revolutionize food safety. The first is hyperspectral imaging, and the second is ultra-fine bubbles, which can increase the potency of antimicrobial solutions and promote the growth of probiotics in milk products. Our guest speaker is a food scientist passionate about dairy and microbiology. He teaches food science and conducts research in a dairy microbiology lab nationally recognized for its work in hyperspectral imaging and other technologies. Additionally, we discuss the potential of these technologies and how they can improve food safety and extend the shelf life of products.Dr. Minto Michael is an assistant professor of dairy science at Washington State University, where he has the main responsibility for conducting research, taking up 70% of his time, and teaching, taking up 30%. He is considered an expert in dairy microbiology, food safety, product development, and dairy processing, as he spends a significant part of his time validating his findings. Notably, he was hired to create a strong dairy science program at WSU.