On behalf of and in cooperation with food companies, ITAP undertakes implementing innovative food processing technologies and assessing potential benefits and disadvantages. The aim is to assure the safety and improve the quality of the food products by optimizing their organoleptic and nutritional characteristics and increasing sustainability. New non-thermal food processing technologies include High Hydrostatic Pressure, Pulsed Electric Fields, Sonication, Ozonation, Irradiation, Cold Plasma etc. The application of the pre-mentioned processes leads to partial or total inactivation of food spoilage factors such as microorganisms and endogenous undesirable enzymes, maintaining or improving the original characteristics of the food, which is in line with consumers’ demands for “fresh” products. The experience and the expertise of ITAP researchers can contribute in identification of the critical points during food production and propose alternative non-thermal processing technology, knowing its benefits and potential defects. Research and development of new food products using appropriate new processing technologies and the evaluation of their effectiveness on foods can be carried out and the new final food products can also be evaluated from the interested food companies. With regards to the High Hydrostatic Pressure, which is the most recognizable new technology in the food sector, in ITAP for 15 years now, there is a laboratory scale equipment installed which has been used for studies and optimization of the production process of various foods such as juices, cold cuts, seafood, dairy products, etc. in the framework of Research Programs either through direct financing from their production companies or by GSRT. The results and research carried out in this unit and by ITAP researchers have contributed to the implementation of this technology on an industrial scale in Greece, much earlier than in other European countries.