"THE HOMOGENIZATION BY ULTRA-HIGH PRESSURE (UHPH) IS AN EMERGING TECHNOLOGY THAT HAS BEEN SHOWN EFFECTIVE FOR STABILIZING AND SANITIZING FLUID FOODS. UHPH MAY BE AN ALTERNATIVE TO PASTEURIZATION FOR FOODS RICH IN HEAT-SENSITIVE COMPOUNDS OF INTEREST FOR ITS NUTRITIONAL AND FUNCTIONAL PROPERTIES SUCH AS FRUIT JUICES. HOWEVER, THE TECHNOLOGY HAS LIMITATIONS TO DESTROY CERTAIN TYPES OF RESISTANCES OF CONTAMINATING MICROORGANISMS. IN RECENT YEARS, WITH THE AIM TO INCREASE THE EFFECTIVENESS OF UHPH TREATMENTS, HAS BEEN SUGGESTED THEIR JOINT APPLICATION WITH OTHER PHYSICAL AND CHEMICAL TREATMENTS, IN ORDER TO FIND SYNERGISTIC EFFECTS. HOWEVER, ATTEMPTS DESCRIBED IN THE LITERATURE HAVE HAD LITTLE SUCCESS AGAINST CERTAIN FORMS OF RESISTANCE, ESPECIALLY BACTERIAL. THE SHORT WAVE ULTRAVIOLET RADIATION (UVC), MEANWHILE, IS A TECHNOLOGY USED INDUSTRIALLY FOR THE DISINFECTION OF WATER AND SURFACES, BUT ALSO HAS BEEN TESTED WITH SOME SUCCESS IN FOOD SURFACES. UVC RADIATION IS SHOWN EFFECTIVE AGAINST BACTERIAL SPORES, ALTHOUGH SOME FUNGAL SPORES ARE PARTICULARLY RESISTANT. THE PHYSICAL PROPERTIES OF FOOD, SUCH AS COLOUR OR THE PRESENCE OF SUSPENDED PARTICLES CAN ALSO BE LIMITING FACTORS IN THEIR APPLICATION. THE MECHANISMS OF ACTION OF BOTH TECHNOLOGIES ARE DIFFERENT (PHYSICAL ALTERATION OF CELLULAR STRUCTURES IN THE CASE OF UHPH, AND DAMAGE TO THE GENOME OF MICROORGANISMS IN THE CASE OF UVC RADIATION), SO WE EXPECT THAT THE JOINT APPLICATION OF BOTH TECHNOLOGIES COULD REPRESENT AN ADDITIVE OR SYNERGISTIC EFFECT TO INCREASE ITS EFFECTIVENESS AGAINST RESISTANT FORMS OF MICROORGANISMS, ALLOWING ACHIEVE PRESERVED LONG-LIFE PRODUCTS AT ROOM TEMPERATURE, BUT WITH A MINOR ALTERATION OF SENSORY AND NUTRITIONAL PROPERTIES THOSE HEAT-TREATED PRODUCTS. THE MAIN OBJECTIVE OF THIS PROJECT IS TO OBTAIN FOODS WITH SAFE AND STABLE LONG-LIFE, AND WITH HIGHER NUTRITIONAL AND SENSORY QUALITY THAN HEAT-TREATED LIQUID FOODS. FOR THIS PROTOTYPE EQUIPMENT WILL DEVELOP FROM THE COMBINATION OF A DESKTOP UHPH COUPLED TO A DEVICE THAT ALLOWS THE FLUID IN TURBULENT FLOW TO THE ACTION OF A UVC LAMP. THIS SYSTEM WILL ALLOW THE APPLICATION OF TWO TECHNOLOGIES CONTINUOUSLY AND WITH THE POSSIBILITY TO CHANGE THE ORDER TO EVALUATE ITS EFFECT ON MICROORGANISMS. THE OPTIMUM TREATMENT CONDITIONS WILL BE SELECTED AGAINST RESISTANT FORMS OF SIGNIFICANT MICROORGANISMS, BOTH PATHOGENIC AND SPOILAGE, EVALUATING THE LETHAL EFFECT DUE TO BOTH DEPENDENT VARIABLES (PROCESS AND MATRIX). THE VERIFICATION PROCESS WILL BE CARRIED OUT IN CLARIFIED APPLE JUICE AND STANDARDIZED COW'S MILK (PH NEUTRAL). "