High-pressure processing (HPP) is a non-thermal technology for novel food preservation methods. It is mainly used for the inactivation of pathogenic as well as spoilage microorganisms without heat treatment, thereby enhancing food safety, extending shelf life, and preserving product quality. Come learn how success with HPP requires more than just “pressurizing and releasing” and depends on several crucial factors including formulations, packaging requirements, target and risk factor microorganisms, and regulatory compliance.

CEU's Eligible: 1 CEU

Speakers:

Garret McCoy (Corbion)

Franklin Sumargo (Corbion)