HPP Validation Center
The Cornell High Pressure Processing (HPP) Validation Center supports beginning and established food entrepreneurs while promoting sustainable economical development. It is the first commercial scale validation facility installed within a Biohazard Level 2 Facility. The HPP Validation Center is in Geneva, NY on the Cornell AgriTech Campus and collaborates closely the Cornell Microbial Food Extension Lab, the Cornell Food Venture Center, the Seneca Foods Foundation Pilot Plant, the Vinification & Brewing Laboratory and more.
High-pressure processing (HPP) is a non-thermal alternative to heat pasteurization. It is popular due to consumers increasing demands for product freshness, clean label and longer shelf life. HPP is applied to products in their final package, is used as a terminal process safety and shelf life extension. HPP can be applied to juices, fruits and vegetable purees, meat products and ready-to-eat (RTE) meals, dips, baby food, pet foods etc.
*Pricing scheme available upon request.
Contact Us
If you have any questions for us about High Pressure Processing (HPP) safety validation studies, microbiological shelf-life studies, physicochemical evaluations or any of our other value added services, please reach us through the contact information listed below.