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 26th 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
About our Speakers:
Dr. Anubhav Pratap Singh is an Assistant Professor at UBC, specializing in the field of novel processing technologies. Dr. Singh obtained his Ph.D. from McGill University under the supervision of Dr. Ramaswamy, a leading Canadian high-pressure processing expert. This presentation highlights the high-pressure processing research on Clostridium botulinum spores carried out in Canada at McGill University in collaboration with Health Canada. The first phase of the work compared the resistance of 10 strains of C. botulinum and the second phase evaluated the detailed high-pressure high-temperature destruction kinetics of the most resistant strain in a buffer and in food media. The possibility of using either the pressure assisted thermal sterilization or the thermally assisted pressure sterilization will be reviewed, and critical findings will be shared.