Course ‘Applications of high hydrostatic pressure in food preservation and functionalisation’ at ICTAN

This course will be held from 18 to 22 November at the facilities of the Institute of Food Science and Technology and Nutrition (ICTAN-CSIC) as part of the CSIC Training Cabinet plan.

High-pressure food processing is a non-thermal and minimally invasive food transformation and preservation technology that increases shelf life while preserving the characteristics of the fresh product, guaranteeing its microbiological safety without the need for additives. It is rapidly developing and is increasingly used in the food industry.