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Objectives and results
Results
Objectives and results

High pressure and temperature (HPT) processing is a candidate technology to obtain food products with high quality and extended shelf life. This novel technology, which has been validated at small scale, has also shown potential to reduce energy and water consumption, operation costs and to improve the sustainability of  both  production  process  and  the  food  chain.  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 overall objective of the HIPSTER project is to develop and demonstrate fit for use knowledge, tools and industrial equipments in order to effectively implement this milder processing technology in the food industry.

About the project
About
About the project

Among innovative food processing technologies, High Hydrostatic Pressure in combination with Temperature (HPT) has been proven at research level to obtain safer, high quality food products with an extended shelf life, both for chilled and shelf stable products.

Although it is accepted that HPT can help to retain the fresh-like characteristics of foods better than conventional and other novel treatments, it has not yet been scaled-up and fully implemented into the food industry.

Nine European partners will work together for the coming 30 months (until August 2017) on these challenges, to implement HPT in the food industry on an industrial scale. 

News & events
News & events

May 25th 2017

Long live your food

Can a novel technique, which combines high pressure with temperature, be the ace in the hole of the food industry to tackle bacteria, reduce the energy required for food processing and improve quality as well?

News & events

April 12th 2017

Food preservation: a never ending story

Prolonging food life has always been a crucial challenge giving rise to many inventions and innovation processes

News & events
News & events

March 13th 2017

Fighting botulism: new technique to process food

Combining high pressure and temperature for food processing could produce high quality products that stay fresh for weeks. But can it safely tackle deadly food borne illnesses such as botulism?