Tatiana Koutchma

Nonthermal high pressure processing (HPP) technology is not new, but its application has expanded in recent years thanks to its ability to extend shelf life and kill pathogens without affecting organoleptic and nutritional attributes in a variety of food and beverage products. In fact, HPP is now the most widely implemented nonthermal preservation method in the food and beverage industry. For processors, HPP is relatively easy to use, validate, and scale up. Consumers appreciate its ability to d…

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About the Author

Tatiana Koutchma, PhD, is a scientist in novel food technologies, Agriculture and Agri-Food Canada ([email protected]).