THERE HAS BEEN A GROWING APPRECIATION FOR THE BENEFITS OF USING NON-THERMAL TREATMENTS AS GREENER AND MORE ENERGY EFFICIENT PROCESSES FOR THE TREATMENT OF BEVERAGES WHEN COMPARED TO THERMAL TREATMENTS. AS A RESULT, THERE IS AN INCREASED INTEREST IN APPLYING ULTRAVIOLET (UV) LIGHT TECHNOLOGY IN THE TREATMENT OF BEVERAGES TO INACTIVATE BACTERIAL SPORES AND RESISTANT NON-ENVELOPED VIRUSES SUCH AS HEPATITIS A VIRUS (HAV) AND HUMAN NOROVIRUSES (HNOV), IN ADDITION TO PATHOGENIC AND SPOILAGE MICROORGANISMS. THIS PROJECT IS INTENDED TO ACHIEVE THESE GOALS AND BRIDGE EXISTING KNOWLEDGE GAPS BY ASSESSING THE SENSITIVITY OF TARGET FOODBORNE VIRUSES AND BACTERIAL SPORES TO UV AND DEVELOPING DOSE-RESPONSE CURVES (PASTEURIZED EQUIVALENT DOSE OR STERILIZED EQUIVALENT DOSE). RECENT PUBLISHED STUDIES HAVE DEMONSTRATED A HIGH RESISTANCE OF THESE ORGANISMS TO THERMAL PROCESSING, AND UV COULD BE AN IMPORTANT COMPLEMENTARY TREATMENT. THIS PROPOSAL IS TARGETED TO DEVELOP EMERGING FOODBORNE VIRAL PATHOGEN DISINFECTION METHODS FOR BEVERAGE TREATMENT AS WELL AS SPORE INACTIVATION. SYSTEMS DEVELOPED IN THIS PROJECT WILL BE A BREAKTHROUGH IN CURRENT PASTEURIZATION AND STERILIZATION PRACTICES FOR LIQUID FOODS IN THE UNITED STATES AND ARE LIKELY TO EXTEND TO FINDING SOLUTIONS FOR GLOBAL FOOD SAFETY ISSUES. THE PROJECT ALSO INTENDS TO ASSESS CONSUMER PERCEPTIONS AND ACCEPTANCE OF NON-THERMAL UV TECHNOLOGIES AND TO DEVELOP EDUCATIONAL PROGRAMMING FOR CONSUMERS BASED UPON SURVEY RESULTS. IN ADDITION, INTENSE EDUCATIONAL PROGRAMS FOR STUDENTS AT THE GRADUATE AND UNDER-GRADUATE LEVELS WILL BE IMPLEMENTED, AND EDUCATIONAL WORKSHOPS ON NEW FOOD SAFETY TECHNOLOGIES WILL BE HELD FOR FOOD SAFETY PROFESSIONALS AND EDUCATORS.