Are there any facilities available for product development before venturing into HPP processing?
There are a number of research facilities throughout the United States and Europe where food processors can evaluate HPP technology. In the state of Ohio, facilities are available at The Ohio State University in the Department of Food Science and Technology and the Department of Food, Agricultural and Biological Engineering. Food processors are invited to take advantage of the expertise of OSU faculty members and facilities to conduct confidential product evaluations for food safety, quality and shelf-life, and to obtain guidance on product development. The resources at OSU can be accessed for a nominal fee. (updated from an OSU extension publication entitled “High pressure processing, Fact sheet for food processors”, by Raghupathy Ramaswamy, V.M. Balasubramaniam, and K.
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