Safety and quality with high hydrostatic pressure processing

What could be the future applications for food?
It’s difficult to say at this point, given the challenging economy and the low rate of capital investment. Certainly there’s still a lot that can be developed by exploiting the structural and biochemical effects of the treatment. I think that is possible to take advantage of the capability to modify protein and carbohydrate macrostructures only structurally and not chemically, in order to obtain new food products. At the same time research should be done on the possibility to develop special enzyme reactions under high pressure conditions (during exposure) governing the outcome. This process today, after many years, has launched new companies, even in Italy, dedicated exclusively to HPP treatment. I hope this encourages future generations of researchers to explore new and interesting processing applications that add even more value.

[box title=”Who is Pierpaolo Rovere?” color=”#ff731f”]

With a degree in Food Processing Sciences from Università degli studi in Udine, PierpaoloRovere has been giving support and assistance to agri-food companies since 2012 at the San Daniele Food and Agricultural Park. He previously worked in Parma at the Experiment Station for the Food Preserving Industry as Special Technologies lab supervisor. In constant contact with R&D experts and plant technicians from the food industry, Rovere is responsible for design, development, and prototyping of food products and production processes. For over twenty years, he has been researching high pressure food processing applications. In fact, his numerous works have been presented at conventions and seminars as well as his published findings about the effect of high pressures on preserving food.

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