Consumers increasingly expect food to be safe, natural, fresh and to have good nutritional value.

High Pressure Processing (HPP) is being used to meet these consumer demands and create novel, exciting and minimally-processed food and beverage products.

Come and engage with leading global experts on HPP to learn more about this exciting technology. Our workshop will include an practical demonstration of HPP from Multivac and The FoodBowl.

Speakers and Subjects Covered Include:

Professor Marc Hendrikx (Centre for Food and Microbiology, Leuven, Belgium) - How HPP has been transferred from science to application.

Professor Indrawati Oey (School of Food Science, Otago University) - Recipe design, nutrients and texture, shelf-life and microbiology. non-thermal alternatives to HPP.

Carole Tonello (Hiperbaric, Europe - HPP Equipment Supplier) - HPP Applications: Fruit &Vegetables, Beverage, Meat, Seafood, Pet Food, Dairy and Dairy Alternatives, Ready Meals. Future growth for HPP and Development in the Market Overseas. New developments in technology.

Multivac - (HPP Equipment Supplier) - Practical demonstration of HPP machine

Torben Sorensen (NZ Sorensen Laboratories) - Validation considerations for HPP

Kris Tong and Dr. Alasdair Baxter (The FoodBowl NZ) - Packaging for HPP, Scale up and Commercialisation

Note that there will be a follow up session with MPI on the subject of HPP Validation and Legislation. This will be arranged with delegates that wish to attend at a suitable date following this workshop.