Serdang, 4 September 2025 - High Pressure Processing (HPP) is an emerging non-thermal food processing technology that has been gaining attention in Malaysia’s food industry. With its ability to preserve product quality, nutritional value, and natural flavor while extending shelf life without the use of high heat or chemical preservatives, HPP is seen as a promising solution for ensuring both food safety and innovation.

From 2 to 4 September 2025, the Faculty of Food Science and Technology (FSTM), Universiti Putra Malaysia (UPM) organized an intensive three-day HPP Technology Course, which involved 17 officers from the Food Safety and Quality Division (BKKM), Ministry of Health Malaysia. The course featured a comprehensive combination of theoretical lectures and practical training sessions.

Participants were also given the opportunity to observe the actual operation of HPP technology at the Food 8 Pilot Plant, providing invaluable hands-on exposure for food safety practitioners.

As a leading institution in food technology, FSTM UPM remains committed to supporting knowledge transfer initiatives to stakeholders in the industry. Such initiatives not only strengthen the university’s role as a national reference center in food science but also enhance collaboration networks between academia and government agencies.

Date of Input: 27/10/2025 | Updated: 27/10/2025 | nur_jasni