https://www.um.edu.mt/library/oar/handle/123456789/1122 Previously known as Department of Food Studies and Environmental Health Wed, 14 Oct 2026 21:50:17 GMT 2026-10-14T21:50:17Z https://www.um.edu.mt/library/oar/handle/123456789/150001 Title: The Mediterranean sustainable kitchen : volume 2 Authors: Jones, Petra; Spiteri, Melania Abstract: Welcome to the second volume of The Mediterranean Sustainable Kitchen - A celebration of flavour, simple ingredients and more sustainable ways of cooking. This collection brings together nourishing food, seasonal ingredients and mindful choices, showing that eating well can also be kinder to our planet. At the heart of this book is collaboration. Developed within the Department of Food Science, Nutrition and Dietetics at the University of Malta, it brings together nutritionists and dietitians - academics, visiting lecturers and students from our B.Sc. (Hons.) Applied Food and Nutritional Sciences, and Master’s and doctoral researchers in Food Science, Nutrition and Dietetics. Together, they bring professional expertise, academic knowledge and fresh perspectives to the kitchen, translating nutrition and food science into recipes that are practical, accessible and enjoyable. Each recipe has also been nutritionally analysed and reviewed for suitability. Looking for more inspiration? Scan the QR code to discover our first volume, where you’ll find even more recipes alongside an introduction to the principles of sustainable eating. Whether you’re new to the concept or simply looking for more ideas, it’s a great place to revisit where our journey began. Thu, 01 Jan 2026 00:00:00 GMT https://www.um.edu.mt/library/oar/handle/123456789/150001 2026-01-01T00:00:00Z https://www.um.edu.mt/library/oar/handle/123456789/149101 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.) Thu, 01 Jan 2026 00:00:00 GMT https://www.um.edu.mt/library/oar/handle/123456789/149101 2026-01-01T00:00:00Z https://www.um.edu.mt/library/oar/handle/123456789/149100 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.) Thu, 01 Jan 2026 00:00:00 GMT https://www.um.edu.mt/library/oar/handle/123456789/149100 2026-01-01T00:00:00Z https://www.um.edu.mt/library/oar/handle/123456789/148711 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. Sun, 01 Jan 2023 00:00:00 GMT https://www.um.edu.mt/library/oar/handle/123456789/148711 2023-01-01T00:00:00Z