Oklahoma State University has strengthened its food processing and applied research infrastructure with the installation of a state-of-the-art Hiperbaric 55 High Pressure Processing (HPP) system at the Robert M. Kerr Food & Agricultural Products Center (FAPC) as part of a broader $7 million modernisation initiative backed by state support.
The investment, which includes recurring annual funding of $1 million to sustain expanded services, enhances FAPC’s capacity to serve Oklahoma’s food industry with advanced non-thermal processing technology. HPP — a method that uses hydrostatic pressure instead of heat — inactivates pathogens, extends refrigerated shelf life and preserves food quality without chemical preservatives. This technology supports the development of safer, cleaner-label products across a variety of categories including beverages, meats, dairy-based foods, sauces and ready-to-eat products.
Supplied by global leader Hiperbaric, the new HPP system responds to industry-driven demand identified by FAPC’s Industry Advisory Committee and supported by Oklahoma Secretary of Agriculture Blayne Arthur and state legislators. Bringing this capability in-state reduces the need for processors to seek advanced services outside the region while fostering local innovation and product commercialization.
FAPC’s expanded HPP facility will be integrated into its food processing centre, safety laboratories and product development spaces, enabling applied research, food safety validation, regulatory support and technical training for startups and established companies alike. Officials said the system will also strengthen workforce development by giving students, industry partners and entrepreneurs hands-on access to cutting-edge technology, aligned with current regulatory and market expectations.
With this upgrade, Oklahoma State University has also joined the Hiperbaric HPP Academia Network, connecting with a global consortium of research and pilot facilities to further food innovation, testing and commercialisation support.
The project underscores the growing importance of high-pressure processing in food safety and product development as demand for minimally processed yet high-quality foods continues to rise globally.