Oklahoma State University (OSU) has significantly expanded its food processing and applied research capabilities through a $7 million state-supported modernisation initiative, anchored by the installation of a new Hiperbaric 55 High Pressure Processing (HPP) system.
The investment, which includes $1 million in recurring annual support, upgrades the infrastructure at the university's Robert M. Kerr Food & Agricultural Products Centre (FAPC). By bringing advanced non-thermal processing capacity in-house, OSU is addressing a critical bottleneck for regional food manufacturers who previously had to outsource complex validation services out of state.
Bridging R&D and Commercialisation
The integration of the Hiperbaric 55 system was heavily driven by FAPC's Industry Advisory Committee, identifying HPP as a priority technology for the local market. High Pressure Processing utilizes hydrostatic pressure rather than heat to inactivate pathogens, effectively extending refrigerated shelf life while maintaining product quality and eliminating the need for chemical preservatives.
For the Oklahoma food industry, FAPC's new capability provides direct access to applied research and commercialisation pathways across multiple categories, including:
Beverages and Juices
Meats and Dairy-Based Products
Sauces and Dips
Ready-to-Eat (RTE) Foods
"The Hiperbaric 55 represents an important step forward for Oklahoma's food industry," stated Dr. Roy Escoubas, Director of the Robert M. Kerr FAPC. "Adding HPP strengthens our ability to help processors validate food safety systems, extend refrigerated shelf life and bring high-quality products to market. This investment ensures companies across the state have access to advanced processing support right here in Oklahoma."
Joining the Global HPP Academia Network
Concurrent with the installation, OSU has officially joined the Hiperbaric HPP Academia Network, a global consortium of universities, R&D centres, and pilot facilities dedicated to multidisciplinary food innovation.
This partnership elevates FAPC’s role from a regional testing centre to a hub for cutting-edge microbiological research and regulatory guidance. Furthermore, the equipment will be utilised for advanced workforce development, enhancing FAPC's existing Preventive Controls Qualified Individual (PCQI) and HACCP training programs by giving students and industry partners hands-on experience with modern regulatory compliance tools.
Strengthening Regional Infrastructure
Rob Peregrina, Director of Hiperbaric USA, highlighted the broader trend of academic institutions stepping in to bolster local food supply chains.
"Oklahoma State University's investment is a strong signal that applied research institutions are taking an active role in strengthening regional food processing infrastructure," Peregrina noted. "By integrating HPP into FAPC's modernisation initiative, OSU is expanding access to a validated, non-thermal processing technology for food companies across the state. At Hiperbaric, our role goes beyond equipment... ensuring both institutions and processors have the technical foundation to meet evolving food safety standards."
As a land-grant institution, OSU’s modernisation initiative successfully positions the university as a critical commercial bridge, helping both food startups and established CPG brands navigate the shift towards "clean-label" processing requirements.
.png)
7 Brew Coffee to Debut First On-Campus Walk-Thru at University of Arkansas
General Mills Removes Certified Colours from All K-12 School Foods
Sodexo Campus Partners with McCormick to Launch 'Flavour Boosters' for Gen Z Diners
