The agri-food industry faces significant challenges in meeting Sustainable Development Goals while maintaining or even improving food quality and safety standards. This requires the development of more efficient and innovative technologies that can complement or replace conventional processing methods.

Different courses related to "Innovation of Food Processes Based on the Use of Novel Technologies" have been introduced into the Food Engineering programs at Bachelor and Master degrees at Polytechnic University of Valencia. The courses aim to address the gaps of traditional food processing and how novel technologies contribute to bridging them. Thereby, applications of non-conventional technologies in food stabilization (pasteurization, sterilization, heating, refrigeration, freezing, dehydration), extraction (proteins, fats, bioactive compounds), and reaction intensification (chemical, enzymatic, and microbiological processes) are described. The course includes both practical and theoretical components, aiming to familiarize students with emerging technologies. Technologies, such as Ultrasound, Ohmic Heating, Pulsed Electric Field, Microwave Heating, Pulsed Light Technology, Plasma, Irradiation, and High-Pressure Processing are examined for their potential to revolutionize food processing and address current industry challenges. In every case, the fundamentals, advantages, limitations, and current and future applications are illustrated.

Incorporating this course into the Food Engineering curriculum is a strategic move to strengthen the connection between education, research, and industry. It equips future food engineers with the technical knowledge and skills necessary to tackle real-world challenges like improving product quality, optimizing processes, and enhancing sustainability. The course also fosters collaboration between academia and industry by emphasizing the practical applications of these technologies in solving industrial problems, bridging the gap between theory and practice. At the same time, it promotes research by encouraging students to explore new developments and applications, laying the foundation for innovation. By preparing students to contribute effectively to both scientific research and industrial implementation, the course enhances the synergy between education, research, and industry, driving progress in the agri-food sector.

Keywords: Food Engineering, Emerging Technologies, Food Processing, Sustainability, Innovation.