Virginia Tech is one of the nation's leading programs in Food Science and Technology, and has a longstanding record of industry partnership to make innovations in technology, safety and product development a reality. Using high pressure processing to treat food products can have a remarkably positive effect on its quality, shelf life and safety profile. Other non-food areas in which HPP can be used include vaccine, drug and packaging research.
Why use High Pressure Processing?
- Non-thermal preservation and pasturization technique
- Hydrostatic pressures between 100 and 1,000 MPa are applied to food products
- Makes food safer and extends shelf life
- Food retains original qualities and healthy attributes
- Flavor-alternating additives or special processes are not needed
- Meets consumer demand for freshness without the negativity associated with other methods like irradiation
Emphasis Areas
- Pathogen and spoilage microbiology
- Sensory and physical properties of high-pressure processed foods
- Packaging guidance
