The first HPP Research Awards competition will be presented by Hiperbaric at the HPP Innovation Week 2022 held online from 21-23 June. These peer-reviewed awards will recognize young researchers for their scientific contributions to the development of highly nutritious and safe food products. High Pressure Processing (HPP) research projects can be submitted for the following categories:
- Human & Pet Nutrition: Sensory and nutritional quality of HPP products, including nutritional bioavailability and stability during storage, sensory analysis, and valorization of products post-extraction.
- Food Safety & Shelf Life Extension: Pathogens and spoilage microorganisms inactivation studies, both immediately after treatment and later throughout the shelf life of the food and beverage product.
- Sustainability & Product Development: Assessment of sustainability and/or product development process using high-pressure technology, including life cycle assessment (LCA) studies of HPP products.
An international judging panel, consisting of independent HPP experts and a member of the HPP Applications Department will select three finalists for each category. Finalists will have the opportunity to present their research during the HPP Innovation Week 2022. Each finalist will give a 15-minute presentation with 5 additional minutes for questions and they will receive a cheque.
For more information please find the HPP Innovation Week website.