08/28/2026
FAPC to host September high-pressure processing workshop for food industry professionals
Oklahoma and regional food processors can explore high-pressure processing technology during the Hiperbaric Global Roadshow Oklahoma on Sept. 17 at FAPC.
The workshop will give food industry professionals a hands-on look at FAPC’s newly installed Hiperbaric 55 system and connect attendees with OSU experts, Hiperbaric’s technical team and University of Nebraska-Lincoln food safety experts. Sessions will focus on how HPP may support food safety, shelf life, product quality and commercialization decisions.
High-pressure processing, or HPP, uses cold water pressure rather than heat to help inactivate pathogens and spoilage-causing microorganisms in packaged food. For processors, the technology can support food safety goals, extend refrigerated shelf life and help maintain product quality while companies evaluate whether HPP fits their products and operations.
The Sept. 17 event will include a ribbon cutting for FAPC’s newly installed Hiperbaric 55 high pressure processing system, along with a technical workshop focused on practical HPP applications for food processors. Topics will include food safety, Listeria control, meat and pet food applications, fresh fruit and vegetable applications, dark-cutting beef research, economic considerations and a hands-on equipment demonstration.
“An investment like this one only pays off when processors can put their hands on it,” said Roy Escoubas, FAPC director. “This workshop gives food processors in Oklahoma and well beyond a firsthand look at HPP technology, along with ongoing access to the expertise and research needed to evaluate what it can do for 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 FDA- and 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 designed for companies evaluating whether HPP may support food safety, shelf life, product quality, commercialization or new product development goals. The event may be especially useful for food safety, quality assurance, product development, operations and business decision-makers working with meat, poultry, seafood, pet food, ready-to-eat products, refrigerated beverages, dips, sauces, fresh prepared foods, fruit products and other value-added packaged foods.
In addition to technical presentations, demonstrations will include raw meat color-change examples at different pressure levels and a broader product showcase to help attendees better understand how HPP may apply across multiple food categories.
“Processors often need to see how HPP works with real products before they can determine whether it fits their operation,” said Shade Hughes, FAPC’s high pressure processing program manager. “This workshop gives them a chance to ask questions, see the equipment and better understand what product testing at FAPC could look like.”
Hiperbaric Global Roadshow - Oklahoma
Curated HPP workshop designed for operations leaders, technical managers, and innovation teams evaluating High Pressure Processing. These in-person workshops are hosted at active facilities, giving you direct exposure to system integration, workflow impact, and application strategy.
