The Science Behind HPP
Tuesday, March 26, 2019, from 10-12pm
Location: HPP West Coast at 107 - 1611 Broadway Street, Port Coquitlam (View Map)
High-Pressure Processing ("HPP") is an environmentally friendly alternative to thermal and chemical treatments that extend the shelf life of fresh goods up to 10 times without compromising taste, colour or the nutrients.
Join us on March 14th for a tour around HPP West Coast, the first company to provide HPP services in British Columbia. Learn from Dr. Errol Raghubeer about the science behind HPP and how to use HPP for your products to reduce food safety risks.
10:00 AM Welcome and Introductions
10:10 AM Presentations: The Science behind HPP and Destroying Spores in Food
HPP and Food Safety, with Dr. Errol Raghubeer (Senior VP, HPP and Science at Avure Technologies)
- An overview of the science of HPP and the effects of HPP on food and pathogens.
- Validation studies and the effect of HPP on the shelf life of different food products.
- HPP Process validation and the impact on Regulatory affairs
11:10 AM Q&A
11:30 AM Association News & Upcoming Events
11:35 AM Tour of HPP West Coast
12:00 PM Adjourned