HPP is a nonthermal food preservation technology that uses cold water and high pressure to inactivate food-borne pathogens and spoilage microorganisms. The process maintains nutritional integrity and taste and significantly increases shelf life without the need for preservatives.
"By recognizing the brilliant work of the next generation of researchers, we aim to accelerate breakthroughs in high pressure processing that will shape the future of the food industry," said Andrés Hernando, CEO of Hiperbaric.
Roberto Peregrina, USA Executive Director for Hiperbaric, added, "For a quarter century, Hiperbaric has flown the flag of innovation, driven by our desire to advance the field of HPP. In this spirit, we launched the HPP Research Awards, a pioneering initiative to recognize the outstanding scientific contributions of students and researchers."
The HPP Research Awards are open to undergraduate, graduate, and postdoctoral researchers worldwide who have completed HPP-related food research projects between 2019-2024. Types of publications include peer-reviewed scientific journals, oral communications or posters presented in scientific conferences. The deadline for submission is May 10 and the award will be bestowed on June 19.
An international judging panel, which includes Dr. Carole Tonello, vice president of business development, Hiperbaric; Dr. Kai Knoerzer, principal research scientist, CSIRO, and Dr. Ann Charles Vegdahl, extension associate, Cornell University, will select the finalists for the HPP Research Awards.
The HPP Research Awards are part of the fourth edition of HPP Innovation Week, an online conference that brings together leading industry experts to discuss the latest trends and applications in HPP technology. The conference, to be held June 18-20, provides a forum for education, networking, and collaboration while demonstrating how HPP can make a meaningful impact on food processing.
Session topics will focus on commercialization, research and development, food application trends, technology advancements, such as automation and robotic solutions, and sustainability, explaining how HPP increases shelf-life, which helps reduce food waste and aligns with circular economy strategies.
Founded in 1999 and headquartered in Spain, Hiperbaric is the world's leading supplier of HPP equipment for the food industry. The company has offices in Miami and Shanghai, China, and technical offices in Mexico and Oceania. Hiperbaric equipment has wide applications and can be used for processing juices and beverages, fruits and vegetables, dairy and prepared dishes.
