Watch on demand now to learn how HPP preserves the raw nutritional profile of pet food products.
One of the fastest-growing segments of high-pressure processing (HPP) today is raw pet food. As HPP technology evolves to remove foodborne pathogens in fresh and uncooked ingredients, so do the options for pet owners to feed their cats and dogs raw meals. Major raw pet food brands, such as Instinct, have adopted HPP to control harmful bacteria and protect their furry customers.
HPP is a nonthermal food preservation technology that uses water and high pressure to inactivate foodborne pathogens and spoilage microorganisms, therefore making raw pet food safer for pets and pet parents. In addition to food safety, HPP helps preserve the raw nutritional profile of pet food products, while also offering an extended shelf-life and clean label. Featured speakers include Dr. Vinicio Serment-Moreno, HPP food applications specialist, serving as the technical sales representative for the American Continent at Hiperbaric, Dr. Grace Danao, research assistant professor in the Department of Food Science and Technology at the University of Nebraska-Lincoln, and Jason Meents, vice president of research and development at Instinct.
WHAT YOU’LL LEARN:
This webinar is sponsored by Hiperbaric and presented by Petfood Industry.
Dr. Vinicio Serment-Moreno, HPP food applications specialist, serving as the technical sales representative for the American Continent at Hiperbaric
Vinicio Serment-Moreno works at Hiperbaric, the leading supplier of High Pressure Processing (HPP) equipment. His main role is HPP Food Applications Specialist, serving as the Technical Sales Representative for the American Continent. He has been actively involved with the HPP industry and related research since 2009. Vinicio holds a B. Sc. degree in Chemical Engineering (UANL, 2007), and obtained his M. Sc. (2011) and Ph. D. (2015) with a specialty in Biotechnology at Tecnológico de Monterrey (TEC). He worked as a post-doctoral researcher in 2016 at TEC, before joining Hiperbaric in 2017. Vinicio has participated in more than 50 presentations at trade shows and technical conferences with Hiperbaric. Vinicio co-authored 18 peer-reviewed scientific journal publications and 10 book chapters in HPP, and volunteers in the Communications Committee at the Nonthermal Processing Division (NPD) of the Institute of Food Technologists (IFT).
Dr. Grace Danao is a Research Assistant Professor in the Department of Food Science and Technology at the University of Nebraska-Lincoln (UNL). Her research interests are in the broad area of food and bioprocess engineering focusing on value-added processing, high pressure processing (HPP), and utilizing near-infrared spectroscopy for process control and quality assurance applications. Since 2017, she has coordinated the HPP Services Laboratory of The Food Processing Center at UNL. She and her team conduct applied research projects that have helped U.S. and Nebraska food manufacturers comply with USDA and FDA food safety regulations and bring their products to market. At UNL, Dr. Danao teaches a class in Pet Food Manufacturing to support the undergraduate minor program in Food Technology for Companion Animals.
Jason Meents, vice president of research and development at Instinct.
Jason Meents has more than 16 years of research & development experience in the human food and pet food industry, with a primary focus on meat-based products: Premium Protein Products, Conagra Brands, and Instinct Pet Food. Jason has a B.S. degree in Animal Science with an emphasis in meat science. He spent the last 11 years at Instinct in the R&D team leading the raw frozen and freeze-dried business. His responsibilities now include oversight of all new product development, technical services, and commercialization, along with oversight of our Regulatory affairs and Scientific affairs functions.