With support from the Dairy Innovation Hub, a professor at University of Wisconsin–Platteville (UW–Platteville) is establishing a research program to explore the use of cold plasma technology for food safety, sustainable agriculture, and dairy processing. The Dairy Innovation Hub is funded by the state of Wisconsin and harnesses research and development at UW–Madison, UW–Platteville, and UW–River Falls campuses in support of Wisconsin’s economically significant dairy sector.

Cold plasma is a novel, promising technology that has shown abundant possibilities for disinfection in food processing environments. This includes plasma-activated water (PAW), which is produced by exposing water to cold plasma. Cold plasma technology is chemical-free, and therefore has the potential to bolster food safety and sanitation while advancing the sustainability of the agri-food system. (To gain a deeper understanding of cold plasma/PAW and its food safety applications, read “Harnessing Cold Plasma Technology for Decontamination of Food and Food Contact Surfaces” by Deepti Salvi, Ph.D. for Food Safety Magazine August/September ’24; or listen to Food Safety Matters Podcast Episode 177 with Brendan Niemira, Ph.D., a premier cold plasma researcher and expert).

The development of a cold plasma research program is being spearheaded by Zifan Wan, Ph.D., Assistant Professor of Animal, Dairy and Veterinary Sciences at UW–Platteville. Dr. Wan’s graduate research introduced her to non-thermal cold plasma technology, which sparked her interest in the emerging field with broad applications in food processing and agriculture. She was excited by the novel technology’s ability to inactivate pathogens, extend food shelf life, and improve crop production, all without the use of harsh chemicals. Since joining UW–Platteville as a faculty member in 2021, Dr. Wan’s research in cold plasma-based pathogen control for dairy processing has expanded to include the technology's applications for sustainable agriculture, including the use of PAW for fertilizers and seed treatment.

A key research focus of Dr. Wan’s is the use of PAW as a clean-in-place (CIP) sanitizer for dairy processing equipment; a potential, sustainable and healthy alternative to traditional chemical-based solutions, which can leave residues and present environmental concerns. The production of PAW generates reactive oxygen and nitrogen species, which break down bacterial cell membranes, effectively inactivating important foodborne pathogens like Listeria, Escherichia coli, and Salmonella. Additionally, PAW has shown the ability to penetrate and disrupt biofilms, which are a persistent challenge in dairy processing. Integrating PAW into CIP systems could allow dairy processors to improve sanitation, reduce chemical usage, and minimize environmental impact, marking a significant advancement in food safety and sustainability.

Moreover, with support from the Dairy Innovation Hub, Dr. Wan has been able to investigate cold plasma technology for pathogen elimination in dairy products, while also broadening its use in sustainable agriculture.

Beyond her research, Dr. Wan intends to work with agencies like the U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) to attain regulatory approval for and widespread industry adoption of cold plasma technology for food safety and agricultural applications. She also intends to expand industry collaborations to facilitate technology transfer, pilot-scale testing, and commercialization. By working closely with dairy processors, farmers, and food manufacturers, she hopes to bridge the gap between laboratory research and real-world applications, ensuring plasma-based innovations are scalable and practical for industry adoption.

Learn more bout Dr. Wan’s research and the agri-food applications of cold plasma from the Dairy Innovation Hub.