High pressure mild preservation Demonstration Workshop
On Friday 26th of January Wageningen Food and Biobased Research organises a demonstration workshop on high pressure food processing. We invite you to participate in this workshop to hear about the latest developments of this technology. The workshop addresses food quality and food safety, as well as process design, and legal aspects.
High pressure pasteurisation is used to extend the shelf life of many food products stored under refrigerated conditions. But how about ambient storage? For which would this be possible? Which process control is required? What is the impact on food safety? How do these issues relate to the legislation in Europe?
The workshop is organised within the EU project i3Food in which a consortium of partners works on process validation of several novel food processing technologies (pulse electrical field for pasteurisation of liquid foods, high pressure sterilisation of foods, and low shear extrusion of complex mixtures for ice cream production). The consortium developed suitable in-line sensors and performed validations at pilot scale. Furthermore, roadmaps for technology uptake were made.
The programme of the day is available on the website. Partipation in the event is free of charge. However, registration is obligatory. Please register by using the registration form on the webpage.
Next to this demonstration day we organise a limited amount of confidential high pressure processing trials in January and February. These trials are free of charge. A trial day consists of packing your product in suitable package material, performing the high pressure treatment and evaluation of product quality.
If you are interested to hear about the latest developments in high pressure food preservation, and assist to a live demonstration of the process, join us during the workshop on January 26th.
Er zijn nog geen reacties geplaatst.
Plaats uw reactie