Publication Date

Spring 2022

Advisor(s) - Committee Chair

John Khouryieh (Director), Fatemeh Orooji, O.E. Mansour

Degree Program

School of Engineering and Applied Sciences

Degree Type

Master of Science


The high pressure processing (HPP) is considered a non-thermal technology that offers a solution for processing a variety of food products to meet consumers’ increasing demand for safe food products without big changes in the quality properties. However, there have been controversies about its effectiveness to produce safe food products. The purpose of this thesis is to assess food technologists and scientists’ knowledge and perceptions of high-pressure-processing treated foods and beverages in the United States. The research also aimed to provide the food processing industry with a better understanding of the attitudes of the scientists and technologists toward using the HPP technology to treat foods and beverages. In addition, the research highlighted the benefits of using HPP to process foods and beverages and examined the main factors that might influence the adoption of HPP technology in the food industry. A survey questionnaire was designed and distributed to a total of 494 food scientists and technologists in the food processing industry in the United States. Fifty-seven responded to the survey, yielding an 11.5 percent response rate. However, only 36 out of the 53 respondents indicated that either they have experience with HPP or HPP was employed in their workplaces. The other 17 participants were excluded from the study because they did not have experience with HPP. Of the respondents, 64.3% possessed a bachelor’s degree or a graduate degree. Forty-four percent of the respondents either agreed or strongly agreed that HPP improves the quality of food products, and over 40% believed that HPP is environmentally friendly. In addition, 66.6% of the respondents either agree or strongly agree that HPP extends the shelf life of food products. In conclusion, the results indicated that high investment and product price are the top barriers to adopting HPP technology to treat foods and beverages.


Food Science | Other Food Science

Available for download on Wednesday, April 15, 2122