Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations

Dr. Tatiana Koutchma is a Research Scientist at the Agriculture and Agri-Food Canada, Guelph Research and Development Centre and a member of the Graduate Faculty at the University of Guelph. Tatiana’s research focuses on the application of novel processing technologies to enhance microbial safety, quality and functionality of foods and feed, addresses issues of chemical safety including regulatory approvals, validation and technology transfer. Dr. Koutchma initiates, directs and performs integrated fundamental and applied research, interacts extensively with international government agencies, and collaborates with industry and academia partners. She is an Associate Editor of several international journals, and a co-founder and chair of UV for Food Working Group of International UV Association (IUVA). As well as delivering training for industry and government professionals, she has authored and co-authored 6 books, 14 book chapters, and more than 100 publications in peer reviewed and trade journals.

"...especially notable for providing spedfic information on suppliers and cast of equipment for high-pressure processing….valuable to anyone using or evaluating HPP." --Food Technology, November 2014"... the text makes it easy understanding of the complex world of creation of these foods, serving as first taste for all those who work in the field, by operators food industry consultants, managers quality and legislators..." --Industrie Alimentari, November 2014

• 1. Introduction2. Fundamentals of HPP Technology3. In-Container HPP Principle4. HPP Cycles5. HPP Microbial Effects in Foods6. Emerged HPP Commercial Applications7. Emerging Applications8. HPP Commercial and Pilot Equipment9. Regulatory Status Update10. Conclusions