1.3.4. Non-thermal – high pressure processing

Categories: 1. Ideation
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About Course

Knowledge and skills

Students acquire knowledge of the mechanism and application of high pressure in industrial food processing.
Students are able to assess and evaluate the possibilities of using HHP and HPH for the processing, preservation and functionalization of food.


Teacher and organization

Pietro Rocculi
Alma Mater Studiorum – Università di Bologna, Italy

What Will You Learn?

  • The aim of the course is to increase knowledge of the general aspects and application of high hydrostatic pressure (HHP) and high pressure homogenization (HPH) in food processing and preservation.
  • The most important aspects of HHP and HPH treatment of food are described, with special attention to the processing parameters and the most promising applications.
  • Alternative, emerging applications are also considered to show the future development trends of these processing technologies.

Course Content

Introduction and history of high pressure processing

  • Lesson 1

Basic Mechanism of high pressure processing

Effects of HPP on microorganisms and enzymes

Alternative application of HHP

Case studies on vegetable and animal food products

HPH for fluid foods stabilization and functionalization