Errol Raghubeer, Dr.
Errol Raghubeer has been involved in novel food processing technologies for over 25 years and joined AVURE in 1999. His effort in HPP technology focuses on the destruction of pathogenic and spoilage microorganisms while preserving the nutritional and sensory properties of foods. He began evaluating HPP technology as a member of the food industry in collaborative projects with the US Army and academic institutions. In 1999 Errol submitted documentation to the FDA on the use of HPP for pathogen reduction in fruit juices which led to FDA’s recognition of the technology as a 5-Log reduction process as well as to Health Canada for apple juice. Similar submissions were made to the USDA for the control of Listeria monocytogenes in RTE meats, Health Canada, and other regulatory agencies. He works with customers, research institutions, and global regulatory agencies in the validation of HPP technology as an intervention method to ensure food safety and prolong shelf-life of foods and beverages. Errol spends much of his time working with AVURE global customers in providing solutions to formulation/packaging/regulatory issues and developing new products for HPP application. Errol is a graduate from the University of Washington in Seattle with B.S. in Fishery Sciences and Food Technology, M.S. in Food Science, and Ph.D. in Food Microbiology.
- High Pressure Processing (HPP) - Plant Based Foods Trend
- Wednesday, November 11 • 2:00 PM - 2:30 PM Central Time (US & Canada)