Food preservation has been one of the biggest challenges in handling food. From pickling in the old days to chemical and thermal sterilization in recent decades – though delaying the expiration date – these methods cannot conserve the original structures of food, thereby destroying the nutrients and tastes. Fortunately, this obstacle can be overcome by the recent introduction of High Pressure Processing (HPP), which kills microorganisms with high pressure under low temperature. Edward Zhu, a pioneer in this field, explains how it works he
Speaker: Edward Zhu
Edward Zhu, founder and CEO of CHIC Group, has more than 20 years’ business experience as an entrepreneur, manager, leader, financier, investor, supply chain management expert and manufacturer. Edward is also an Honored Executive MBA graduate of CEIBS and a guest lecturer at CEIBS in Shanghai. In 2012, Edward was elected as the First Chairman of CEIBS’ Agri-business Alumni Association and was elected as the Top 10 figures in the economic trend of 2013.