This workshop serves to provide an understanding of the HPP technology and its applications in food processing, including equipment engineering and maintenance, considerations in designing validation and challenge studies for microbial inactivation, and commercialization case studies.
Day 1 AM Lecture - HPP Technology Overview and Equipment Engineering
History of HPP
Principles of HPP
o Factors affecting inactivation
o Impact of packaging – compression
o Temperature increase due to adiabatic heating how to handle effectively this
Foods suitable for HPP
Components of the HPP system
Other topics of relevance
Day 1 PM Lecture - Food Microbiology Relevant to HPP, Validation and Challenge Studies
Microbiology relevant to HPP (inactivation mechanism)
o Inactivation mechanism
o Inactivation of vegetative cells
o Inactivation of spores – role of temperature for Bacterial Spore Inactivation for Low Acid Foods
o Cell injury, growth and its effect on shelf life
o Effect of food formulation
Other topics of relevance
Day 2 (all day) Pilot Plant - Hands-on HPP Equipment Operation and Basic Maintenance
Operation of the equipment
Sanitation of the equipment
Tips on maintenance, operation and sanitation
Safety of the equipment
Cost saving tips (optimization of procedures, equipment, amount of sample processed, recipe optimization etc.)
Other topics of relevance
Hands on experiments (Josh)
o Pilot Plant/Lab - HPP Processing of Juices, and Viable Count (total plate count and Lactic Acid Bacteria count) Determinations
Day 3 AM Lecture – Validation, Challenge Studies, and Regulation
Validation and Challenge studies
o Risk assessment – entire chain
o Understanding the effect of food matrix
o Strain selection
o Preliminary studies – adaptation of the microorganisms to the environment (eg. refrigerated juice)
o Incorporation of abuse conditions
o Validation
o Risk management
Regulations (eg. juice HACCP; low/high acid etc.) – requirements for FSMA and juice HACCP – it can be expanded under commercialization. In this section, we can give a brief overview if needed
Day 3 PM Lecture - HPP for Food Texture, Functionality and Other Applications
Impact of HPP on food properties
HPP’s impact on texture and functionalities
Leveraging HPP for product development and other novel applications
HPP on Sensory and Nutritional Quality of Foods
Other topics of relevance
Day 4 WILL BE A HANDS ON TRAINING DAY--MORNING TO TAKE PLACE AT LIBERTY COLD
Day 4 AM Lecture - HPP Commercialization and Toll Processing Case Studies
Case studies
o Including Recipe optimization
o Cost saving tips
Traceability
Regulations (FSMA, juice HACCP etc.)
Lab – Microbial Results from Day 2 and Analysis
Overall summary and Q&A
AFTERNOON HANDS ON TRAINING CONTINUED AT IFSH
Day 4 PM “Bring your own samples” – HPP treat the products of the attendees
HPP treat the products of attendees (maximum size and number of samples need to be clearly specified; type of packaging to be used)
o Chain of custody document – Alvin will draft this and send it to the General counsel for review
Additional Q&A sessions at the HPP bay area as the samples are being treated
Resources available for them to move forward
Other topics of relevance
Course Objectives: To provide an understanding of the HPP technology and its applications in food processing, including equipment engineering and maintenance, considerations in designing validation and challenge studies for microbial inactivation, and commercialization case studies.
Target Audience: Food technologists, food safety professionals, operation managers, and executive leaders from the refrigerated food and allied industries, toll processors, consulting laboratories, R&D facilities, universities and extension services.
Instructors: Kathiravan Krishnamurthy, Ph.D., Jason Wan, Alvin Lee, Josh Warren, and Gerald Ludwick
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