Seafood - High pressure processing

Full details are available of Seafish-funded trials exploring the use of high pressure processing (HPP or UHP) in extending the shelf-life and improving the quality of fish and shellfish.

The results will also be presented at High pressure processing for safe, high quality seafood in Stavanger, Norway, 17 September 2009 along with contributions by leading commercial users of HPP in seafood, to illustrate how the technology has given them a commercial edge. This event is organised in collaboration with Nofima Mat as part of the EU-funded Novel Q project.

Contact: Craig Leadley c.leadley@campden.co.uk