- Location: IRTA Monells (Girona – Spain)
- Date: November 16th 2017
- Language: English/Spanish (simultaneous translation available)
INTRODUCTION
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. P. Gou, IRTA |
| 10:10-10:40 |
i3Food presentation. P. Holl, i3Food EU-Project Coordinator |
| 10:40-11:10 |
HPP technology, new treatments and developments, the HPTS. M. Onrubia, HIPERBARIC |
| 11:10-11:40 |
Sensor equipment solutions and situation. P. Gou (IRTA) in substitution of S. Toepfl, Deutsche Institut für Lebensmitteltechnik e.V. (DIL) |
| 11:40-12:00 | Coffee break |
| 12:00-12:30 |
The validation process as a key point on high pressure processing implementation. A. Jofré, IRTA. |
| 12:30-13:00 |
Legal aspects for HPTS products. M. Vollebregt, 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: https://goo.gl/forms/4tIhe8MbA3QuGhZv2