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?
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.
More information and registration on the event site: i3food.eu/high-pressure-mild-preservation-demonstration-workshop