Agata Angelika Sojecka, PhD student at the Doctoral School of the University of Economics in Katowice, published a co-authored paper, named as the ‘Progressive Review’, in an international, peer-reviewed journal Foods (publisher: MDPI, Basel; included in ISI Master ‘Philadelphia’ Journal List): impact factor IF(2023)=5.2, and 100 points of MNiSW (Poland). Notable, that the Social Institute for Care Excellence (SCIE) awarded the Foods journal by the highest category Q1.
The 38-page publication entitled: ”Food Preservation in the Industrial Revolution Epoch: Innovative High Pressure Processing (HPP, HPT) for the 21st- Century Sustainable Society [A.A. Sojecka, A.Drozd-Rzoska, S.J. Rzoska,. Foods 13 (2024) 3028; DOI. is part of a dedicated volume: ‘Future of Food: Innovation & Sustainability’ [Foods 13 (2024)]:
The paper discusses the significance of innovative methods of food preservation, with particular emphasis on high pressure processing (HPP), in the context of socio-economic and technological issues that are the driving force of the Industrial Revolution epoch. We are currently in the 5th Industrial Revolution time, for which Sustainable and Pro-Health Development is one of the main goals. The paper discusses new business opportunities emerging for innovative implementations of HPP (related to "cold" pasteurization) and HPT (related to pressure sterilization) methods of food, including the creation of qualitatively new products.
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