Food Engineering

NCFST forms high-pressure processing consortium

December 22, 2009

NCFST is looking for new members for the consortium

The National Center for Food Safety and Technology (NCFST), Illinois Institute of Technology (IIT) formed a new high-pressure processing (HPP) working group to drive scientific advances and commercial applications for industry. NCFST is inviting food packaging and product companies interested in capitalizing on this business development to join as members.

The formation of the NCFST High Pressure Research Consortium (HPRC) follows a seven-year, industry-sponsored collaborative Dual Use Science and Technology (DUST) consortium that resulted in development of a new food sterilization technology, pressure assisted thermal stabilization (PATS). This advanced HPP-based technology uses high pressure to produce temperatures that ensure the production of commercially sterile, low-acid food products while significantly improving food quality attributes. PATS was accepted by FDA in February 2009 as a new commercial alternative to sterilize low-acid canned food products.

The HPRC will build on the step-change science and commercial viability of the PATS technology, which was recognized in June 2009 by the Institute of Food Technologists with its Food Expo Innovation Award acknowledging the technical advancement represented by this new technology.

The HPRC has already enrolled several industry members including Basic American Foods, Campbell Soup, Michael Foods, PepsiCo, Avure Technologies and US Army Natick Soldier Research, Development and Engineering Center. NCFST is actively seeking new members in the food packaging and manufacturing sectors.

Interested processors can contact Armand Paradis at 708-563-8175. For more information, visit the NCFST Website.