Previously known as Department of Food Studies and Environmental Health https://www.um.edu.mt/library/oar/handle/123456789/1122 2026-09-16T22:30:08Z 2026-09-16T22:30:08Z https://www.um.edu.mt/library/oar/handle/123456789/149101 2026-09-15T06:25:57Z 2026-01-01T00:00:00Z

Title: Quantitative analysis and characterization of the fungal and bacterial ecosystem of soft cheese Abstract: This work and its abstract are both under embargo until the restriction is lifted. Description: Ph.D.(Melit.)

2026-01-01T00:00:00Z https://www.um.edu.mt/library/oar/handle/123456789/149100 2026-09-15T06:25:00Z 2026-01-01T00:00:00Z

Title: Design, development and optimisation of pulsed electric fields (PEF) processes for microbial inactivation in liquid food products : microbial cellular and molecular mechanisms during PEF mediated treatments Abstract: This work and its abstract are both under embargo until the restriction is lifted. Description: Ph.D.(Melit.)

2026-01-01T00:00:00Z Psakis, Georgios Spiteri, David Mallia, Jeanice Polidano, Martin Rahbay, Imren Valdramidis, Vasilis P. https://www.um.edu.mt/library/oar/handle/123456789/148711 2026-08-26T10:16:15Z 2023-01-01T00:00:00Z

Title: Evaluation of alternative-to-gas chlorination disinfection technologies in the treatment of Maltese potable water Authors: Psakis, Georgios; Spiteri, David; Mallia, Jeanice; Polidano, Martin; Rahbay, Imren; Valdramidis, Vasilis P. Abstract: For years, gas chlorination has been the adopted disinfection technology in the treatment of Maltese potable water. Despite its strong bacterial inactivation potential, traditional chlorination generates high free chlorine residual and disinfection by-products that compromise the sensory attributes of drinking water and deter the population from consuming it. We have identified plausible alternative-to-gas-chlorination technologies for its treatment, with the aim of (a) reducing the disinfectant and/or chlorination dose used for microbial inactivation, and (b) attenuating the negative impact of putative disinfection by-products on the water’s organolepsis, while safeguarding its safe-for-consumption characteristics. We have subjected ultraviolet C (UVC) irradiation, hydrodynamic cavitation (HC), ClO2 generation, and electrochlorination (NaClO) to bacteriological and physicochemical bench-scale studies to assess their bacterial inactivation efficacy and by-product generation propensity, respectively. All the tested technologies except HC achieved a minimum of 3 Log10 microbial inactivation, with NaClO and ClO2 appearing more effective over neutral and alkaline pH conditions, respectively. In addition, we have identified synergistic effects of cavitation on UVC for Enterococcus faecalis inactivation, stemming from enhancement in oxidative stress. Moderate reductions in the total dissolved solid content and Ca2+ hardness of the tested water also emerged following prolonged cavitation. For feasibility studies, the performance of the technologies was further evaluated on the following areas: (a) implementation, (b) practicality, (c) adaptability, (d) integration, (e) environment and sustainability, and (f) cost and effect. Electrochemical generation of NaClO emerged as the most promising technology for further on-site work, followed by ClO2 and UVC.

2023-01-01T00:00:00Z Jones, Petra https://www.um.edu.mt/library/oar/handle/123456789/148095 2026-07-16T08:05:02Z 2026-01-01T00:00:00Z

Title: An insight into plant-based, vegetarian and omnivore dietary patterns Authors: Jones, Petra Abstract: In the quest for optimal health and well-being, diet plays a pivotal role. The choices we make regarding what we eat significantly impact not only our personal health but also the environment. As global awareness of these impacts grows, it is increasingly important to understand and navigate the diverse range of dietary patterns available, from traditional vegetarian and omnivorous diets to those that emphasise plant-based components. [extract]

2026-01-01T00:00:00Z