HPP uses cold water pressure rather than heat to help inactivate pathogens and spoilage microorganisms in packaged food. For processors, the technology can support food safety goals, extended refrigerated shelf life, and product quality while helping companies evaluate whether HPP fits their products and operations.

The workshop is intended to give protein processors in Oklahoma and beyond a firsthand look at HPP technology, along with ongoing access to the expertise and research needed to evaluate its applicability to their products. 

FAPC’s HPP capability gives processors a lower-risk way to test products and evaluate the science, equipment, and business case before outsourcing, changing production, or investing in equipment. The center’s U.S. Food and Drug Administration (FDA)- and U.S. Department of Agriculture (USDA)-inspected facility allows companies to work with FAPC specialists and OSU researchers while exploring how HPP may apply to their specific products.

The workshop is open to food industry professionals, processors, researchers, and partners interested in learning more about HPP. It is especially relevant for meat, poultry, seafood, pet food, and ready-to-eat product manufacturers, as well as food safety, quality assurance, product development, operations, and business decision-makers evaluating whether HPP may support their products or processing goals.

The September 17 event will include an introduction to HPP science and principles, value-added applications in meat processing, food safety considerations for controlling Listeria monocytogenes, research on HPP as a value-recovery tool for dark-cutting beef, economic considerations for commercialization, and a hands-on demonstration using FAPC’s Hiperbaric 55 system.

Registration is hosted by Hiperbaric and is open to the public, with space limited to about 50 attendees. Event details and registration are available here.