High Pressure Processing

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