THE QUALITY OF CANNED FOODS IS OFTEN COMPROMISED BECAUSE THEY MUST RECEIVE SEVERE HEAT PROCESSING TO KILL BACTERIAL SPORES THAT COULD CAUSE BOTULISM POISONING IN HUMANS. IF IT WERE POSSIBLE TO INACTIVATE SPORES AT LOWER TEMPERATURES, THE SAME FOODS WOULD STILL BE AS SAFE, BUT FAR BETTER IN FLAVOR AND NUTRITIONAL VALUE. WE HAVE FOUND THAT APPLYING ELECTRIC FIELDS IN COMBINATION WITH HEAT CAN GREATLY ACCELERATE THE KILLING OF BACTERIA, POTENTIALLY RESULTING IN IMPROVED PRODUCT DELIVERED TO THE CONSUMER. WE PROPOSE TO INVESTIGATE THE REASONS FOR THE EFFECTIVENESS OF ELECTRICITY BY TESTING ORGANISMS THAT LACK THOSE COMPONENTS THAT PROTECT BACTERIAL DNA. IF WE CAN SHOW THAT BACTERIA ARE INACTIVATED BECAUSE ELECTRIC FIELDS DISRUPT THESE COMPONENTS, WE WILL BE ABLE TO DESIGN A MILDER HEAT PROCESS THAT RESULTS IN A SAFE PRODUCT WITHOUT EXCESSIVE HEATING. WE PLAN TO TEST SUCH A PROCESS IN PRACTICE AND EVALUATE THE QUALITY OF THE FOOD USING A SENSORY EVALUATION PANEL. IF SUCCESSFUL, MANY OF TOMORROW'S CANNED FOOD PRODUCTS COULD HAVE GREATLY IMPROVED TASTE AND NUTRITIONAL VALUE.