Oklahoma State University Hosts High-Pressure Protein Workshop

The program at the Robert M. Kerr Food & Agricultural Products Center centers on the practical feasibility of HPP technology for protein manufacturers. Attendees will receive a live demonstration of the Hiperbaric 55 system, a machine recently installed as part of a $7 million modernization effort at the university. This session marks the second stop of the Hiperbaric Global Roadshow, following an inaugural event held earlier this summer in Spain.

Technical sessions bridge the gap between academic theory and plant-floor implementation. Dr. Grace Danao of the University of Nebraska-Lincoln will lead discussions on controlling Listeria monocytogenes, while researchers Ranjith Ramanathan and Gary Sullivan address the use of HPP to reclaim dark-cutting beef—a condition that typically forces processors to divert viable protein into lower-value channels. The day concludes with an economic analysis from FAPC agricultural economist Rodney Holcomb, who will detail the cost-benefit realities of integrating high-pressure systems into commercial production lines. Registration is currently open to the public, with attendance capped at 50 participants.