Irta Web Pública > English > Research and Technology > Noticies > i3Food EU project “Updating the HPP technology: new treatments and applications in a demonstration workshop”

 i3Food EU project “Updating the HPP technology: new treatments and applications in a demonstration workshop” 

  11/16/2017 

Description

 

 

 

Location: IRTA Monells (Girona – Spain)
Date: November 16th 2017
Language: English/Spanish (simultaneous translation available)

High-pressure hydrostatic technology is now widely used in many types of food, but what are its latest developments, where are its developments headed, what other treatments are being investigated? What considerations should be taken in terms of quality and food safety? How are all these issues being addressed from a legal point of view in Europe?

If your company is interested in this technology, if you want to listen and dialogue with experts on the subject, and even if you want to submit a sample of your product to HPP treatment, take advantage of this session and participate on November 16th.

 

 

PROGRAM

09:30                     Register

09:45-10:10        IRTA Food Industry Area presentation. IRTA

10:10-10:40        i3Food presentation. i3Food EU-Project Coordinator

10:40-11:10         HPP technology, new treatments and developments, the HPTS. HIPERBARIC

11:10-11:40         Sensor equipment solutions and situation. Deutsche Institut für Lebensmitteltechnik e.V. (DIL)

11:40-12:00        Coffee break

12:00-12:30         Quality and Food Safety in new technologies. IRTA

12:30-13:00         Legal aspects for HPTS products. Wageningen UR Food & Biobased Research (FBR)

13:00-14:00        HPP demonstration. Some products will be treated by HPP in IRTA’s pilot plant, we will compare and taste products from the market treated by HPP and thermal processed. We’ll try to show some HPTS products if possible. The audience will be able to ask questions “in situ”.

14:00                     Lunch and networking

For registration click here

 

i3-Food:
"Process integration for rapid implementation of sustainable innovative food processing" is funded by the Horizon 2020 EU Research and Innovation programme.

Associated documents