WORKSHOP: New possibilities for food preservation by using HPT technology


2017-11-17 at 00:00


2017-11-18 at 00:00

The maximum amount of registrations has been reached. You can no longer sign up.


High pressure and temperature (HPT) processing is a candidate technology to obtain food products with better quality and extended shelf life. However, this promising technology is not currently implemented at industrial level due to several technical, legal and market barriers which have so far hindered its scale-up.The Horizont 2020 granted European project HIPSTER, developed from March 2015 to November 2017, aimed to unlock the potential of the HPT technology by developing, validating and scaling-up suitable equipment, together with fit-for-purpose tools and solutions.

In this workshop we will present the results of the HIPSTER project.  By attending the workshop you will be able to:

  • Get an understanding of the principles of this brand new technology, its benefits for the preservation of food and the new opportunities it offers to the food industry.
  • Learn about the process’ windows that allow to obtain safe and stable food products from a microbiological point of view.
  • Learn about the added value regarding the impact on sensory quality.
  • See the first HPT system developed in the world.

This project is part of CNTA's work in New strategies and technologies for food preservation.

10:00h: What’s HPT technology? What are the principles? HIPSTER project. CNTA
10:20h: Can we guarantee food safety by using HPT? Is it possible to sterilize food products by combining temperature and high pressure? Inactivation of pathogen and spoilage spores by HPT. Technical University of Munich.
10:55h: Can we obtain better quality food products? CNTA
11:30h: Coffee breack
11:45h: New equipment and tools for a new treatment. METRONICS
12:10h: Legal requirements and sustainability aspects.
12:30h: Questions and answers.
13:00h: Practical demonstration of the HPT system: visit to the facilities of Metronics

For more information visit the CNTA website.

Cookie settings