This project aims to develop healthy food and drink products using a novel combination of natural ingredients with shelf life enhancing properties in conjunction with a low temperature (cold) high pressure pasteurisation (HPP) process. The use of natural preserving ingredients will maintain the nutrient content and raw freshness of the food and drink products with out the need for addition of traditional synthetically manufactured preservatives post processing. Using natural ingredients in combination with a cold HPP process will enable preservation of nutrient content whilst maintaining fresh quality and tastes avoiding the tainting effect caused by higher temperaure pasteurisation . This project aims to offer a new process to effectively enhance product shelf-life, maintain natural nutrient content, raw produce freshness and pasteurise without causing tainting of taste and discoloration of products. Increases product shelf life will reduce waste and increase productivity and process efficiency using lower energy inputs for pasteurisation. This novel process will generate healthier food and drink products in a broader food and drinks market as well as niche health and organic food markets.

We looking for a extremely detailed and organised individual that has a track record of managing successful projects. Have experience in meeting deadlines, meeting with and managing project stakeholders, managing budgets and creating relevant reports.