High Pressure Processing & Plastic Packaging

(Webinar length:  1hr 16min)


This webinar will review the HPP process requirements for plastic packaging to provide safety of shelf-stable and extended shelf-life foods during treatment and storage. The commercially available materials that were used in a variety of industrial applications and pilot testing and their suitability for HPP process will be reviewed.

High-pressure processing (HPP) of foods is a fast emerging technology applied for safety assurance, shelf-life extension, and better quality and nutrient preservation. Batch HPP has been successfully implemented in the food industry mainly for RTE meals and requires in-container pre-packaged products.  During HPP, foods decrease in volume in a way that packaging must be able to accommodate up to a 19% reduction and return to its original size without losing critical integrity parameters. Additionally, in the HPP sterilization process of low-acid foods, packaging must also withstand impact of high temperature up to 121oC combined with compression by ultra-high pressure. The integrity of flexible packages during HPP process is of critical importance to the safety and shelf life of food products.

Learning Objectives:

  • Learn the fundamental principles of HPP processing and process parameters that need to be considered to make the right selection of plastic packaging
  • Learn the requirements of  packaging integrity and barrier properties that must be met during and after processing by HPP at high and low temperatures
  • Learn about diffusion of compounds into and out of packaging
  • Learn the testing approaches for evaluation of HPP effects on packaging materials, the regulatory aspects of HPP and the available commercial equipment

Who will benefit from this webinar:

  • Quality Assurance Managers
  • Production Managers
  • Laboratory Managers
  • Food Safety Personnel
  • HACCP Coordinators
  • Government Food Inspectors
  • Sanitation Managers
  • Corporate and Plant Microbiologists
  • Processing Engineers
  • Operations Supervisors and Managers

Presenter--Dr. Tatiana Koutchma

Dr. Tatiana Koutchma

Dr. Koutchma is currently a Research Scientist in Novel Food Processing, Agriculture and Agri-Food Canada (AAFC), Government of Canada.

She is a graduate of Moscow State University of Food Production. She moved to Canada in 1996 and started her career at McGill University, Montreal in 1997. In 2000, she was appointed a Research Professor at the National Centre for Food Safety and Technology at the Illinois Institute of Technology in Chicago, USA. In 2008, she joined the AAFC with focus on research related to production of safe and healthy foods, development of risk mitigation strategies, with the transfer of her knowledge and experience to government and industrial partners.

Dr. Koutchma is an Associate Editor of “Food Science and Technology International” journal, a member of the Editorial Boards of the Journal of Food Processing Technology” and “Food and Bioprocess Technology”, a vice-chair of the CIGR Food Safety Working Group, and a special faculty of the Food Science Department of University of Guelph.

Dr. Koutchma is an internationally recognized expert in ultraviolet light, high hydrostatic pressure processing, and microwave heating. In 2009 she completed her first book on the application of ultraviolet technology for foods entitled “Ultraviolet Light in Food Technology: Principles and Applications”. She has published over 50 peer-reviewed manuscripts and more than 10 book chapters.

  • Item #: 0122eHPP
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Price $289.00