The research group of Professor Sara Spilimbergo from University of Padova has developed an innovative processes to pasteurize fresh food at low temperature with the aim of increasing its safety without compromising the nutritional and health aspects. The technology uses high pressure carbon dioxide (CO2) as a pasteurizing agent in its supercritical state. CO2 is a non-toxic, inert gas that is made available from secondary processes and industrial waste. The Proof of Concept funded by Progress Tech Transfer will concentrate on validating specific features of the technology on the basis of the needs of the target markets.