Hiperbaric launches HPP Research Awards to fuel HPP research and innovation
Hiperbaric has announced the launch of the HPP Research Awards, a global initiative to spotlight and promote cutting-edge research by students and researchers.
The leader in high pressure processing (HPP) technology, who is celebrating its 25th anniversary this year, wants to harness the power of high pressure for food and beverage applications.
HPP is a non-thermal 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 recognising 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, Hiperbaric.
Roberto Peregrina, USA executive director, 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 recognise 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.
An international judging panel, which includes Dr Carole Tonello, VP 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 and will take place from June 18-20.
The three-day programme will provide a forum for education, networking, and collaboration while demonstrating how HPP can make a meaningful impact on food processing.
Session topics will focus on commercialisation, 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.
The HPP Research Awards ceremony will take place on June 19, during the second day of HPP Innovation Week, providing a unique platform for the winners to showcase their work.
The HPP Research Awards submission deadline is May 10, 2024. For more information and to register for HPP Innovation Week, visit bit.ly/HPP-IW-2024.
