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Discuss the use of High Pressure Processing and the types of food that are commonly manufactured using this process.
Critically discuss the process steps, advantage and disadvantage of the process on products and parameters that are used to manage identified hazards. Include in your discussion information on specific control measures used to control identified hazards. Provide at least THREE examples of food and the treatment parameters. You will need to include the details of FIVE research articles that you have found related to each chosen commodity and the impact of the technology. The majority of the articles should be current and recent (i.e over 50% of the references used should have been published between 2018 to 2024)
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