{"id":47103,"date":"2026-06-10T14:36:54","date_gmt":"2026-06-10T12:36:54","guid":{"rendered":"https:\/\/quintustechnologies.com\/knowledge-center\/hpp-science-101\/"},"modified":"2026-07-07T14:54:55","modified_gmt":"2026-07-07T12:54:55","slug":"hpp-science-101","status":"publish","type":"knowledge-center","link":"https:\/\/quintustechnologies.com\/de\/knowledge-center\/hpp-science-101\/","title":{"rendered":"HPP-Naturwissenschaften 101"},"content":{"rendered":"<p>In diesem Webinar gibt <a href=\"https:\/\/www.linkedin.com\/in\/keenan-drenning-8a978562\/\" target=\"_blank\" rel=\"noopener\">Keenan Drenning<\/a>, Leiter des Bereichs HPP, eine praktische Einf\u00fchrung in die Hochdruckbehandlung (HPP) und erl\u00e4utert, wie diese zur Verbesserung der Lebensmittelsicherheit eingesetzt wird, ohne dabei den frischen Geschmack, die Textur und die N\u00e4hrstoffqualit\u00e4t zu beeintr\u00e4chtigen.<\/p>\n<p>Erfahren Sie mehr \u00fcber die wichtigsten Grundlagen der HPP-Technologie, darunter pH-Wert, Wasseraktivit\u00e4t, Aspekte der Verpackung und Faktoren der Haltbarkeit, sowie wichtige Erkenntnisse f\u00fcr Marken, die mit HPP-Auftragsverarbeitern zusammenarbeiten.<\/p>\n<p>Dieses Webinar eignet sich ideal f\u00fcr Lebensmittelhersteller, Produktentwickler und Fachleute aus dem Bereich Qualit\u00e4tssicherung, die sich mit HPP als Konservierungstechnologie befassen.<\/p>\n","protected":false},"featured_media":47104,"menu_order":0,"template":"","knowledge-center_materials":[613],"knowledge-center_processes":[415],"knowledge-center_language":[136,135],"knowledge-center_type":[570],"knowledge-center_industry":[405],"knowledge-center_topic":[406],"class_list":["post-47103","knowledge-center","type-knowledge-center","status-publish","has-post-thumbnail","hentry","knowledge-center_materials-andere","knowledge-center_processes-hochdruck-paskalisierung","knowledge-center_language-chinese","knowledge-center_language-english","knowledge-center_type-webinar-de","knowledge-center_industry-lebensmittel-und-getranke","knowledge-center_topic-lebensmittelverarbeitung"],"acf":[],"_links":{"self":[{"href":"https:\/\/quintustechnologies.com\/de\/wp-json\/wp\/v2\/knowledge-center\/47103","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/quintustechnologies.com\/de\/wp-json\/wp\/v2\/knowledge-center"}],"about":[{"href":"https:\/\/quintustechnologies.com\/de\/wp-json\/wp\/v2\/types\/knowledge-center"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/quintustechnologies.com\/de\/wp-json\/wp\/v2\/media\/47104"}],"wp:attachment":[{"href":"https:\/\/quintustechnologies.com\/de\/wp-json\/wp\/v2\/media?parent=47103"}],"wp:term":[{"taxonomy":"knowledge-center_materials","embeddable":true,"href":"https:\/\/quintustechnologies.com\/de\/wp-json\/wp\/v2\/knowledge-center_materials?post=47103"},{"taxonomy":"knowledge-center_processes","embeddable":true,"href":"https:\/\/quintustechnologies.com\/de\/wp-json\/wp\/v2\/knowledge-center_processes?post=47103"},{"taxonomy":"knowledge-center_language","embeddable":true,"href":"https:\/\/quintustechnologies.com\/de\/wp-json\/wp\/v2\/knowledge-center_language?post=47103"},{"taxonomy":"knowledge-center_type","embeddable":true,"href":"https:\/\/quintustechnologies.com\/de\/wp-json\/wp\/v2\/knowledge-center_type?post=47103"},{"taxonomy":"knowledge-center_industry","embeddable":true,"href":"https:\/\/quintustechnologies.com\/de\/wp-json\/wp\/v2\/knowledge-center_industry?post=47103"},{"taxonomy":"knowledge-center_topic","embeddable":true,"href":"https:\/\/quintustechnologies.com\/de\/wp-json\/wp\/v2\/knowledge-center_topic?post=47103"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}