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HPP Protein Workshop: Pioneering Food Safety and Quality Recovery

On September 15, 2026, Stillwater, Oklahoma, will serve as a focal point for the meat, poultry, seafood, and pet food industries as Hiperbaric hosts its HPP Protein Workshop. This essential event, teamed with Oklahoma State University’s Robert M. Kerr Food and Agricultural Products Center, offers a full-day educational program designed to enhance food safety through innovative High Pressure Processing (HPP) technologies.

Understanding HPP Technology

Hiperbaric, the leading manufacturer of HPP equipment globally, emphasizes the significance of this processing method in combating foodborne pathogens, particularly Listeria monocytogenes. HPP utilizes ultra-high cold water pressure—up to 87,000 psi—to sanitize food products without the need for heat or preservatives. This not only ensures the safety of ready-to-eat meals but also supports the preservation of quality in marinated products, fresh and cured proteins, and raw pet food.

Why Attend the Workshop?

The workshop provides an exclusive chance for approximately 50 attendees to engage directly with scientific research and practical demonstrations surrounding HPP technology. During the event, participants will receive answers to three critical questions: Is it safe? Does it work? Are there financial benefits? Rob Peregrina, Hiperbaric USA’s Director, affirms that practical demonstrations make significant technological advancements accessible to food processors eager to enhance their operations.

Event Activities

The program for the day runs from 9 a.m. to 4:15 p.m., packed with informative sessions led by experts:

• - Morning Session: Kick off with a presentation by Daniela Castro, Hiperbaric’s applications specialist, covering the science behind HPP and its multiple applications within protein and pet food processing.
• - Ribbon-Cutting Ceremony: Witness the inauguration of the newly installed Hiperbaric 55 system at FAPC, crucial to advancing Oklahoma’s food processing infrastructure.
• - Food Safety Session: Engage in a discussion led by Dr. Grace Danao from the University of Nebraska-Lincoln on controlling Listeria using HPP, essential for maintaining compliance in ready-to-eat products.
• - Joint Session: A deep dive into HPP's role in recovering value from dark-cutting beef will involve discussions by Dr. Ranjith Ramanathan from OSU and Dr. Gary Sullivan from UNL, who will explain how this technology can reclaim quality from lower-value products.
• - Closing Economic Analysis: Conclude with insights from Dr. Rodney Holcomb, an agricultural economist who will discuss the tangible costs of dark-cutting beef in the industry and identify where HPP fits into the economic landscape.

Networking Opportunities

The workshop presents an excellent opportunity for professionals looking to network with industry leaders and explore the latest advancements in food processing technology. Participants will have access to light refreshments and lunch, enhancing the collaborative atmosphere.

Registration Details

For just $30, attendees can secure their spot for this informative day filled with learning and networking. The fee includes the full-day workshop, coffee, lunch, and materials.

• - Where: Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, OK
• - When: Tuesday, September 15, 2026, from 9 a.m. to 4:15 p.m. CT
• - Register Here: Hiperbaric Workshop Registration

As this marks the second event in Hiperbaric’s Global Roadshow series, initial workshops have garnered substantial interest, bringing together representatives from across the globe in pursuit of enhanced food safety and quality. Don’t miss out on the chance to transform your knowledge of HPP and its applications in the food industry!