Open Access

Food loss and waste, hunger and obesity are still of high importance as indicated by recent publications, e.g. Nature Food (https://doi.org/10.1038/s43016-024-01041-7) and The Lancet (https://doi.org/10.1016/S0140-6736(23)02750-2). From a holistic perspective, new nutritional concepts should include a physiologically balanced, mainly plant-based diet, novel alternative food resources and innovative technologies. In this context, nonthermal processing methods offer an opportunity to imagine new pathways for the processing of conventional and alternative food resources. Thus, the capabilities of already established processes such as high pressure processing (HPP), pulsed electric fields (PEF) treatment, the use of ultraviolet (UV) light and various radiation sources, along with less explored processes such as ultrasound (US) and cold atmospheric pressure plasma (CAPP), must all be taken into account. Additionally, the combination of electrical and thermal processes (e.g. ohmic heating and PEF-assisted drying) as well as nonthermal and thermal techniques (e.g. high pressure freezing, and high pressure thermal sterilization) can also bring benefits. The “2024 EFFoST/IFT-NPD WORKSHOP ON NONTHERMAL PROCESSING OF FOODS” is organized for the first time by the Leibniz- Institut für Agrartechnik und Bioökonomie e.V. (ATB) in the Center for Research and Communication in a Circular BioEconomy (CIRCLE) between October 7-9, 2024. The workshop is organized through a collaboration between EFFoST, the European Federation of Food Science and Technology, and the Nonthermal Processing Division of IFT, the Institute of Food Technologists. The workshop provides an overview of the state-of-the-art developments in nonthermal processing of food materials and aims to emphasize both the diversity of the processes and the products to be treated, and also the resilience and sustainability of various applications that can deliver the best possible holistic food concepts. This is encompassed in the theme of the workshop, “Nonthermal processes to foster diversity, sustainability and resilience of future food systems”. This publication contains the abstracts of all oral and poster presentations at this event. Within the workshop, we will offer a special platform for intensive and trustful professional exchange between newcomers and experts in the field, between academia and industry. We have compiled a broad scientific program consisting of five central workshop themes: i) Applications of high pressure processing, ii) Applications of pulsed electric fields, iii) Applications of ultrasound and sonication processes, iv) Applications of cold plasma, v) Sustainability aspects, and vi) Success stories of innovations in food processing. In total, the workshop has attracted 55 presentations from 11 countries and 5 continents. During the three days of the workshop, 8 short course lectures and 33 oral presentations will be delivered in seven plenary sessions. Additionally, 14 posters and 3 company stands will be displayed for further discussion and scientific exchange. The COST Action (CA19110) on Plasma Applications for Smart and Sustainable Agriculture – PlAgri will also be considered during the workshop. Finally, as the chairpersons of the workshop, we would like to express our sincere gratitude to the authors, members of the scientific committee, sponsors and supporters for their valuable contribution.