International Summer University Students Gain Hands-On Experience with PEF Technology at Elea
22. July 2026 - Elea recently welcomed students from the International Summer University organized by Hochschule Osnabrück, accompanied by their module instructor, Dr. Lusani Norah Vhangani from Cape Peninsula University of Technology. Following an introductory lecture on Pulsed Electric Field (PEF) technology delivered by Elea Food Technologist and PhD student Matteo Stefanelli at Hochschule Osnabrück two weeks earlier, the students visited Elea in Quakenbrück for a day of practical experiments and first-hand insights into industrial and laboratory applications of PEF technology.
From Theory to Practical Application
The visit began with hands-on experiments using Elea's PEF Pilot System. Together with Laboratory Technician Teresa Siefken and Food Engineer & PhD Student Madita Kirchner, the students treated potatoes, produced potato chips, and investigated the effects of PEF treatment on processing performance and product properties.
Using Elea's PEF Cut Control system, participants measured reductions in cutting force and evaluated parameters such as cell disintegration, texture, and residual moisture content. The exercises provided valuable insights into how PEF technology can support food processing applications.
Exploring PEF for Liquid Food Applications
In the afternoon, attention shifted to liquid food applications and the role of PEF in microbial inactivation. Under the guidance of Matteo Stefanelli and PhD Student Arisa Thamsuaidee, the students conducted lab-scale experiments and learned about the practical setup of PEF treatment systems.
The group subsequently performed microbiological analyses, including serial dilutions, plating, and colony counting, to assess the effectiveness of PEF treatment at different intensities.
By monitoring processing temperatures and separating thermal effects from electroporation effects, the experiments demonstrated that the observed microbial reduction was primarily achieved through the non-thermal action of PEF technology. Beyond the technical insights, the visit highlighted the importance of hands-on learning and collaboration between academia and industry.
Supporting the Next Generation of Food Scientists
At Elea, we are always pleased to support and inspire the next generation of food scientists and PEF experts through practical learning experiences and knowledge exchange. We would like to thank the students and Dr. Vhangani for their visit and their enthusiasm for PEF technology, and we wish them every success in their future careers.