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Advances in High Pressure Processing: Case Studies in Applications and Commercialization for Food Safety & Defense

 

High Pressure Processing (HPP) is a nonthermal technology that has emerged over the last 5-10 years and rapidly grown into a leading option for food production, with over 100 food companies worldwide using HPP to retain the freshness and natural tastes of foods, extend product shelf life, and improve food safety for meats, premium fruit juices, and seafood. HPP helps manufacturers prepare foods from ingredients that consumers recognize and understand, to provide a clean label and thereby meet consumer demand for foods that are additive- and preservative-free, more natural, fresh, and safe, and with less overprocessing. Companies such as Hiperbaric (Spain) and Avure Technologies Inc. (U.S.) lead the manufacturing of HPP equipment, and companies such as Hormel food corporation (U.S), Esteban Espuna SA (Spain), and several others commercialize their product range with this technology.

The value of HPP products in the North American market is projected to increase annually, reaching about $14 million by 2018, with the U.S. as the largest manufacturer and consumer of HPP products in North America. The HPP equipment market value is projected to grow at a CAGR of 24%. With the public’s growing public concern over Food Safety and contamination from unintentional and intentional sources, advances such as these in Nonthermal processing technologies and their applications, implementation, and commercialization have provided innovation and a winning formula for today’s consumer by ensuring Food Safety and retaining food quality and acceptance. This Webcast will provide a broad audience of Food Scientists and Technologists with the fundamentals of HPP and its applications in inactivating resistant bacterial spores via Pressure-assisted thermal processing (PATP, which uses elevated heat, 90−120 °C, and pressures, 400−600 MPa) to effectuate commercial sterility of shelf-stable, low-acid foods. Military applications of HPP include inactivating Listeria monocytogenes (at 20−50 °C and 200−400 MPa) and bacterial spores using the Enhanced Quasi-chemical Kinetics predictive model and novel secondary models derived from Transition State Theory of Physical Chemistry. The growing prominence of HPP for Pasteurization in today’s commercial products will be exemplified the latest ready-to-eat meats and meals and seafood products that rely on HPP to eliminate L. monocytogenes (4 °C, 400−550 MPa) using the largest (500-Liter), most modern HPP equipment and novel validation study techniques. As HPP continues rapidly becoming a leading tool for Food Safety and Food Quality, this Symposium will familiarize attendees with the implementation of these technologies in processing plants and establishing Critical Control Points and managing hazards from intentional and unintentional contamination in today’s evolving regulatory environment under the Food Safety and Modernization Act (FSMA).

Learning Objectives:

  1. Attendees of this Webcast will gain a thorough understanding of the latest breakthroughs in the Nonthermal technology of High Pressure Processing, which is presently growing rapidly in the commercial marketplace and in its applications, and their relevance to Food Safety and sustainability to protect the environment
  2. This Webcast will provide attendees with compelling applications of the latest innovations in HPP that are at different stages in the progression from laboratory research to development to commercialization, and based on sound scientific principles
  3. This Webcast will provide attendees with up-to-date information on food pasteurization and sterilization by high pressure processing including bacterial spore decontamination, Listeria monocytogenes inactivation, Predictive modeling, commercial products and Validation Studies/Challenge Tests, and establishing Critical Control Points in processing plants using HPP in today's changing regulatory environment
  4. Attendees will have access to and interact with world-leading professionals knowledgeable of the nuts & bolts and commercial potential of HPP technology

Learning Level(s): Beginner, Intermediate, Advanced
Non-Member Registration Fee: $119
Member Registration Fee: $79
Student Registration Fee: $45
Presentation Date: 04/14/14 10:30 AM
Duration: 90 Minutes

Faculty:

V.M. Balasubramaniam
Professor Food Engineering
Ohio State Univ

Dr Christopher J Doona, CFS
Research Chemist
US Army Natick Soldier RD&E Ctr

Dr Carole L Tonello
Applic & Process Dev Mgr
Hiperbaric SA

Donna F Schaffner
Associate Director: Food Safety, Quality Assurance & Training
Rutgers