CONFERENCE GRANT FUNDING IS REQUESTED TO HOST INTERNATIONAL WORKSHOP AND SHORT COURSE FOR DISCUSSING HOW NONTHERMAL PROCESSING TECHNOLOGIES CAN CONTRIBUTE TO THE DEVELOPMENT OF CIRCULAR ECONOMY TO PROMOTE SUSTAINABLE FOOD PROCESSING INDUSTRY. PARTICIPANTS FROM ACADEMIA, EQUIPMENT PROVIDERS, FOOD PROCESSORS AND REGULATORS WILL GATHER TO SHARE THEIR EXPERIENCE AND RECENT ACHIEVEMENTS AND DISCUSS HOW VARIOUS NONTHERMAL PROCESSING TECHNOLOGIES HELP TO CONSERVE NATURAL RESOURCES (ENERGY, WATER, REDUCE WASTE), FOOD SAFETY, PRESERVE HEALTH PROMOTING PROPERTIES TO MEET SUSTAINABLE DEVELOPMENT GOALS. NONTHERMAL TECHNOLOGIES HELP TO EXTEND SHELF LIFE, REDUCE WASTE, AND CREATE VALUE-ADDED PRODUCTS. ADDITIONALLY, UNLIKE CONVENTIONAL TECHNOLOGIES, MANY NONTHERMAL TECHNOLOGIES PROMOTE ELECTRIFICATION OF FOOD PROCESSING OPERATIONS USING SUSTAINABLE ENERGY SOURCES. WORKSHOP AND SHORT COURSES WILL BE ORGANIZED IN THE FORM OF THEMED TECHNICAL BREAKOUT SESSIONS TO DISCUSS VARIOUS OPPORTUNITIES AND BARRIERS FOR SUSTAINABLE DEVELOPMENT OF NONTHERMAL TECHNOLOGIES. POSTER SESSIONS SERVE AS A FORUM FOR PROFESSIONAL DEVELOPMENT FOR YOUNG GRADUATE STUDENTS AND POST-DOCTORAL ASSOCIATES AND ENABLE NETWORKING OPPORTUNITIES FOR GRADUATE STUDENTS TO INTERACT WITH PROFESSIONAL MEMBERS. THE OVERALL GOAL OF THE WORKSHOP AND SHORT COURSE IS TO CREATE A PLATFORM FOR PARTICIPANTS TO LEARN ABOUT THE LATEST DISCOVERIES AND DEVELOPMENTS IN NONTHERMAL PROCESSING TECHNOLOGIES AND THEIR APPLICATIONS IN THE FOOD INDUSTRY, TO IDENTIFY EMERGING PROBLEMS AND NEEDS, EXPLORE THE POTENTIAL FOR IMPLEMENTING NEW TECHNOLOGIES SPECIFIC TO FOOD PROCESSING, AND PROVIDE NETWORKING AND COLLABORATION OPPORTUNITIES. THIS GOAL IS RELEVANT TO THE NOVEL FOODS AND INNOVATIVE MANUFACTURING TECHNOLOGIES PROGRAM AREA PRIORITY (A1364). THE OUTCOME OF THE WORKSHOP WILL BE DISSEMINATED AS SPECIAL ISSUE IN LEADING FOOD ENGINEERING AND FOOD SCIENCE JOURNALS.