High Pressure Processing Assignment Brief

Assignment Brief

Prepare an essay of 2000 words on the following topic:

Reflect upon High-Pressure Processing (HPP) and discuss how the microbial flora changes during the manufacturing process, from raw material to end product. Include a discussion on the control measures used to manage the microbial flora associated with the named process. You will need to include the legislative requirements linked with HPF.
Illustrate your answer with examples of your choice.

Points of discussion

Discuss the use of High-Pressure Processing and the types of food that are commonly manufactured using this process.
Critically discuss the process steps, advantage and disadvantage of the process on products and parameters that are used to manage identified hazards. Include in your discussion information on specific control measures used to control identified hazards. Provide at least THREE examples of food and the treatment parameters. You will need to include the details of FIVE research articles that you have found related to each chosen commodities and the impact of the technology. The majority of the articles should be current and recent (i.e over 50% of the references used should have been published after 2018).

The essay should be prepared using the following format:

Introduction - including an introduction to the topic of the essay.
Main body of essay - critical discussion on key sub-topics and related included in the essay.
Conclusions - Summing up the key discussion points identified in your work.

Outcomes:

Students will be able to demonstrate:

• Their knowledge of food preservation methods at basic and practical (industrial) levels;
• Their reflection upon the significance of the effects of processing and preservation methods on the stability of food systems;
• Their knowledge of the physical and chemical conditions required for food stability and safety;
• The relationship between food preservation methods and food packaging;
• Their understandings of food regulations relative to preservation methods and food safety.