Season 2 Episode 1: HPP (High Pressure Processing) - extending shelf life and making our food healthier in Ohio and beyond with V.M. (Bala) Balasubramaniam Professor, Food Engineering The Ohio State University.

Food Stories: Season 2

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If you have ever bought guacamole at the grocery store you have most likely been exposed to HPP technology. But what is this technology, and why is it essential to how we will consume food in the future? In today’s episode, we have a fascinating conversation with Professor V.M. (Bala) Balasubramaniam who has been at the forefront of reintroducing this technology in new ways to keep food fresh longer without using chemicals and preservatives. This is having a big impact on Ohio food companies who are using this technology and we discuss its history as well as new ways it can be used going forward.

To learn more about HPP visit The Ohio State HPP Fact Sheet here – Link

Season 2 Episode 1: HPP (High Pressure Processing) – extending shelf life and making our food healthier in Ohio and beyond with V.M. (Bala) Balasubramaniam Professor, Food Engineering The Ohio State University.