$1,500 – $6,500

High Pressure Processing Short Course and Workshop

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Institute for Food Safety and Health

6502 South Archer Road

Bedford Park, IL 60501

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Event description


High Pressure Processing Short Course and Workshop

April 8-11, 2019

Day 1 AM Lecture - HPP Technology Overview and Equipment Engineering

History of HPP

Principles of HPP

  • Introduction and overview of the technology
  • Temperature increase due to adiabatic heating and how to handle this effectively
  • Applications
  • Factors affecting inactivation
  • Impact of packaging – compression and decompression

Foods suitable for HPP

Components of the HPP system

Consumer trends relevant to HPP

Other topics of relevance

Day 1 PM Hands-on Experience with HPP treatment of Foods

Juicing, inoculation, and sealing of bags

Operation of HPP equipment-a walk through

HPP and retort treatment of inoculated juice and meat products

Plating lab samples

Day 2 AM Food Microbiology Relevant to HPP, Validaton and Challenge Studies

Microbiology relevant to HPP (inactivation mechanism)

  • Inactivation mechanism
  • Inactivation of vegetative cells
  • Inactivation of spores – role of temperature for Bacterial Spore Inactivation for Low Acid Foods
  • Cell injury, growth and its effect on shelf life
  • Effect of food formulation
  • Other topics of relevance

Day 2 PM

Safety/Sanitation of the equipment

Avure equipment

Day 3 AM Validation, Challenge Studies, and Regulation

Regulations (juice HACCP; low/high acid etc.)

Regulations (industry perspectives)

Validation and Challenge Studies

  • Risk assessment-entire chain
  • Understanding the effect of food matrix
  • Strain selection

Preliminary studies – adaptation of the microorganisms to the environment (eg. refrigerated juice)

  • Incorporation of abuse conditions
  • Validation
  • Risk management
  • Case study on validation and challenge studies

Day 3 PM Effect of HPP for Food Texture, Functionality and Other Topics of Relevance

Packaging considerations for high pressure processing

Impact of HPP on food properties, texture and fuctionalities

HPP on Sensory and Nutritional Quality of Foods

Leveraging HPP for product development and other novel applications

Pressure Assisted Thermal Sterilization: An overview

Other topics of relevance

Day 4 AM Hands-on Experience and Conclusion of the Workshop

Lab-enumeration of colonies

Lab results summary and discussion

HPP Commercialization and Toll Processing Case Studies

Case studies

  • Including recipe optimization
  • Cost saving tips
  • Give some HPP treated juices, etc. cold chain maintenance-importance of not abusing the product


Summary and conclusion of the workshop

Resources availiable for them to move forward-IFSH Membership and Task Force

Q&A Session

Day 4 PM - Hands-on Training at a High Pressure Processing Toll Facility

Introduction to Liberty Cold*

Tour of HPP facility and equipment overview

HPP case studies

  • Recipe optimization
  • Cost saving tips and process optimization
  • Traceability
  • Discussion with toll processor

Depart for airport/hotel/IFSH

*Pending Availability

Course Objectives:To provide an understanding of the HPP technology and its applications in food processing, including equipment engineering and maintenance, considerations in designing validation and challenge studies for microbial inactivation, and commercialization case studies.

Target Audience: Food technologists, food safety professionals, operation managers, and executive leaders from the refrigerated food and allied industries, toll processors, consulting laboratories, R&D facilities, universities and extension services.

Instructors:Kathiravan Krishnamurthy, Ph.D., Jason Wan, Ph.D, Alvin Lee, Ph.D., Josh Warren, Hossein Daryaei and Gerald Ludwick

Also included in your registration:

  • Meals - continental breakfast and lunches will be served each day (kindly advise any dietary restrictions)
  • Round trip transportation on Day #4 from IFSH to Liberty Cold* for hands on experience will also be provided

Hotel:Chicago Marriott Southwest at Burr Ridge,1200 Burr Ridge Parkway Burr Ridge, IL 60527.

For those requiring hotel accommodations a room block has been reserved at the Chicago Marriott Southwest at Burr Ridge | 1200 Burr Ridge Parkway, Burr Ridge, IL 60527

Book your corporate rate for Institute for Food Safety and Health

The Marriot will also provide transportation from the hotel to IFSH facility if needed.

Contact: Cindy Koschetz at ckoschet@iit.edu or (708) 563-8152 for more information.

Thank you to our event sponsors: Avure and Hiperbaric

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Institute for Food Safety and Health

6502 South Archer Road

Bedford Park, IL 60501

View Map

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