Integrating emerging technologies into food science-engineering education is essential for preparing students to address the challenges of modern food processing. One such technology, pulsed electric fields (PEF), has gained attention for its ability to enhance mass transfer processes by increasing vegetable cell membrane permeability.

Through a structured laboratory session, students engage in an experimental study aiming to explore the effectiveness of PEF pre-treatment in improving the extraction of betanin, a natural pigment found in beetroot widely used in the food industry as a natural colorant.

For this purpose, beetroot samples are subjected to PEF treatment at varying intensities, followed by betanin extraction, using water as solvent, and quantification. The PEF intensity was modified by modulating the numbers of pulses applied (0, 8, 16, 24, and 32), with a constant pulse width of 25 μs, frequency of 10 Hz, and an applied voltage of 10.000 V (1.2 kV/cm). The extracted betanin concentration is measured spectrophotometrically at specific wavelengths, allowing students to analyze the impact of PEF on extraction efficiency. The results show a significant enhancement in betanin yield with increasing PEF intensity, demonstrating the potential of this technology to optimize natural compound extraction while reducing energy consumption by shortening process time compared to conventional methods.

This educational approach provides students with hands-on experience in applying advanced food processing techniques, linking theoretical knowledge with real-world applications. It fosters critical thinking and problem-solving skills, encouraging students to explore sustainable and innovative solutions in food technology. By incorporating PEF technology into the academic curriculum, this initiative bridges the gap between education, research, and industry, preparing future professionals to drive advancements in sustainable food processing and product development.

Keywords: Food processing education, sustainable food technology, experimental learning, hands-on experience, food engineering curriculum, emerging technologies.