High pressure and temperature (HPT) processing is a candidate technology to obtain food products with high quality and extended shelf life. This novel technology, which has been validated at small scale, has also shown potential to reduce energy and water consumption, operation costs and to improve the sustainability of  both  production  process  and  the  food  chain.  However, this promising technology is not currently implemented at industrial level due to several technical, legal and market barriers which have so far hindered its scale-up. 

The overall objective of the HIPSTER project is to develop and demonstrate fit for use knowledge, tools and industrial equipments in order to effectively implement this milder processing technology in the food industry.

Three projects on novel food processing took the stage at the international conference of the European Federation of Food Science and Technology (EFFoST) to present their findings

During the workshop of the HIPSTER project in Pamplona on November 17th 2017, the consortium presented their results to a specialist audience.