Hiperbaric, a global leader in High Pressure Processing (HPP) technology, commemorates its 25th anniversary by introducing the HPP Research Awards, an initiative aimed at highlighting and fostering cutting-edge research in the realm of high-pressure food and beverage applications.
HPP represents a nonthermal food preservation technique utilizing cold water and elevated pressure to deactivate food-borne pathogens and spoilage microorganisms. This process maintains the nutritional integrity and flavor of foods while significantly extending shelf life, all without the need for preservatives.
Andrés Hernando, CEO of Hiperbaric, expressed the company's vision, stating, "By acknowledging the outstanding work of emerging researchers, we aspire to expedite advancements in high-pressure processing that will mold the future landscape of the food industry."
Roberto Peregrina, USA Executive Director for Hiperbaric, reinforced this sentiment, saying, "For 25 years, Hiperbaric has been at the forefront of innovation, driven by our commitment to advancing HPP technology. In this vein, we have launched the HPP Research Awards, a pioneering endeavor to honor the remarkable scientific contributions of students and researchers."
The HPP Research Awards are open to undergraduate, graduate, and postdoctoral researchers worldwide who have undertaken HPP-related food research projects between 2019 and 2024. Eligible publication formats include peer-reviewed scientific journals, oral communications, or posters presented at scientific conferences. Submissions are due by May 10, with the awards ceremony scheduled for June 19.
An esteemed international judging panel, comprising Dr. Carole Tonello, Vice President of Business Development at Hiperbaric; Dr. Kai Knoerzer, Principal Research Scientist at CSIRO; and Dr. Ann Charles Vegdahl, Extension Associate at Cornell University, will evaluate submissions and select finalists for the HPP Research Awards.
The HPP Research Awards form an integral part of the fourth edition of HPP Innovation Week, an online conference uniting leading industry experts to explore the latest trends and applications in HPP technology. Set to take place from June 18 to 20, the conference offers a platform for education, networking, and collaboration, showcasing how HPP can significantly impact food processing.
Session topics will encompass commercialization, research and development, food application trends, technological advancements such as automation and robotic solutions, and sustainability, elucidating how HPP prolongs shelf life, reduces food waste, and aligns with circular economy strategies.
Established in 1999 and headquartered in Spain, Hiperbaric stands as the foremost supplier of HPP equipment for the food industry globally. With offices in Miami and Shanghai, China, and technical offices in Mexico and Oceania, Hiperbaric equipment finds widespread application in processing juices and beverages, fruits and vegetables, dairy products, and prepared dishes.
