Having a Master's of Science in Molecular Biology, I began my consulting services in 2010 to food companies with the focus on how High Pressure Processing (HPP) of food and beverage products address' both the food safety desires and interests to retain the nutrient and organoleptic properties of the products. My expertise in HPP food safety involves knowing the regulatory requirements for each food and beverage category and how to validate the HPP process by meeting these requirements. This includes: 1) educating companies using HPP on the difference between HPP as a Critical Control Point (CCP) vs shelf-life extension in a HACCP plan; 2) the impact the HPP conditions in relation to the product composition has on specific targeted microorganisms; 3) The design of a challenge study to validate the efficacy of the HPP treatment; 4) Best practices for extending shelf-life (both microbially and sensory). This experience quickly expanded into product development with successful commercialization of retail Ready-To-Eat (RTE) HPP products starting in 2013. In 2016, I came onboard with Good Foods Group, a RTE food and beverage producer applying HPP to 100% of the manufactured products. As of 2020, I began designing and developing skincare products utilizing HPP technology in order to remove preservatives and evolve the approach to skincare formulation with HPP technology; this work resulted in a patent. Presently, I sit on the board for these organizations: Cold Pressure Council, the women's leadership PPWLN and the High Acid Juice Task Force with the Institute of Food Safety and Health (IFSH).
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Warming Up to Non-Thermal Processes: Understanding the Uses and Building Skills to Assess Risk
Tuesday, June 24, 2025
3:30 PM – 4:30 PM CENTRAL TIME