In this workshop, we will explore the science behind these advanced processing technologies and their role in addressing the growing consumer demand for healthier, more sustainable, and minimally processed food options. By understanding these trends, you will be better equipped to innovate and stay ahead of the curve in an ever-evolving market.
Introduction
As the global food industry evolves, consumer preferences are shaping the future of food production and preservation. Increasingly, consumers are seeking healthier, more convenient, and sustainable food options, which has driven the demand for innovative processing technologies.
According to recent market reports, the High Pressure Processing (HPP) market is expected to grow at a compound annual growth rate (CAGR) of 14.5% from 2023 to 2030, reaching a value of over USD 6.5 billion by the end of the decade. This growth is fueled by a rising preference for minimally processed foods that retain their natural taste, nutritional value, and freshness without the need for harmful preservatives. In fact, research shows that nearly 60% of consumers are willing to pay a premium for foods that are free from artificial additives and preservatives, which HPP can help achieve.
In parallel, the global market for Freeze Drying, which is a critical component of the dehydration sector, is projected to grow from USD 5.3 billion in 2023 to USD 8.2 billion by 2030, with a CAGR of 6.7%. Freeze drying offers a unique advantage of preserving the texture, color, and nutrients of food, creating a nutrient-dense and flavorful food item.
Low-Temperature Drying techniques are also experiencing a surge in popularity, with the global market for these technologies estimated to grow at a rate of 7.2% annually. As the demand for functional, nutrient-dense foods rises, low-temperature drying methods are critical in preserving bioactive compounds and vitamins, appealing to health-conscious consumers.
This professional development and educational opportunity will allow attendees to:
- Learn the science of HPP, freeze drying, and low-temperature drying, as well as best practices, for food safety and quality from experts
- Network with peers and food industry leaders
- Explore new opportunities for processing
- Observe pilot plant demonstrations
Intended Audience
This workshop is geared towards food technologists, scientists, and product developers already working with or wishing to explore HPP, freeze drying, and low-temperature drying.
Workshop Topics
These topics, as they relate to HPP, freeze drying, and low temperature drying, will be covered through lecture presentations and hands-on demonstrations.
- Commercialization Strategies
- Food Safety – Process Optimization and Validation
- Packaging
- Principles and Applications
- Product Development
- Shelf-Life Extension
- Water Activity and Moisture Control
- Working with a Toller
Speakers
All speakers are subject to change without notice.
- Pat Ballard, Chief Commercial Officer, Universal Pure, LinkedIn
- Dr. Zachary Cartwright, Food Scientist & Isotherm Application Consultant, Aqualab by Addium, LinkedIn
- Dr. Mary-Grace C. Danao, Value Added Food Processing Specialist, Research Associate Professor, University of Nebraska-Lincoln, LinkedIn
- Matt Graunke, Sales and Marketing Manager, Parker Freeze Dry, LinkedIn
- Dr. Tony Moses, Entrepreneur in Residence, At One Ventures, LinkedIn
- Dr. Daniela Soto, HPP Food Specialist, Hiperbaric High Pressure Technologies, LinkedIn
- Dr. Gary Sullivan, Meat Processing Scientist, Associate Professor, University of Nebraska-Lincoln, LinkedIn
- Robert Sunderland, Director of Dryer Technology, Wenger Manufacturing, LLC, LinkedIn
Sponsors
This workshop is made possible with the generous support of our partners.
Dates & Location
- March 19, 2025, 8:00 to 5:00 pm, plus a networking session from 5:00 to 7:00 pm
- March 20, 2025, 8:00 am to 5:00 pm
The workshop will be held in the Food Innovation Center (FIC) on the Nebraska Innovation Campus (NIC) of the University of Nebraska-Lincoln. The physical address is 1901 N 21st St, Lincoln, NE 68588. All lectures will be held in the auditorium (Room 277) and all hands-on demonstrations will be conducted in the pilot plants of The Food Processing Center and teaching classrooms on the first floor of the FIC. A networking social will be held at The Link of the NIC Conference Center on campus at the end of the first day of the workshop.
Workshop participants are welcome to park in the lot north of Transformation Drive on NIC and use the Passport Parking mobile app (Zone 9900) to pay for parking on campus. Parking on NIC costs $6.30 per day, if you validate it through the Passport Parking mobile app. The hourly rate is $1.25. More information can be found here.
Please note: Zone 9900 appears on the Passport Parking during “enforceable hours” or 7:00 am to 6:00 pm, Monday through Saturday.
Traveling to Lincoln, NE and Lodging Options
By car, Lincoln, NE is served by Interstates 80 & 180, U.S. Route 6, U.S. Highways 34 & 77, and Nebraska Highway 79. By plane, the nearest airports are Lincoln Municipal airport (LNK, 4.2 miles from the NIC and Omaha Eppley Airfield (OMA, 58 miles from NIC).
The NIC features the Scarlet Hotel, a tribute Portfolio Hotel, which is located less than one block from the Food Innovation Center and the NIC
Conference Center. The hotel features several restaurant options and a coffee shop along with many other amenities, including free shuttle service to and from the Lincoln Airport. Workshop participants can also make arrangements directly with the hotel for free shuttle service to and from the Lincoln Haymarket area in the evenings for dining and shopping.
Several hotels are also located in downtown Lincoln and the Historic Haymarket area (just 2 miles from the NIC).
All workshop participants are responsible for making and paying for their own hotel reservations.
Workshop Meals
The following is our planned menu but may be subject to change due to supply chain issues or shortages of ingredients:
- Wednesday, March 19, 2025
- Continental breakfast: Assorted pastry and seasonal fruit
- Lunch: Rice bowl buffet – choice of steak, chicken or pork, served with beans, rice, house made red salsa, corn salsa, pico de gallo, shredded cheese, shredded lettuce, sour cream and tortilla chips
- Snacks: Assortment of pretzels, trail mix, granola bars, cookies, etc.
- Thursday, March 20, 2025
- Continental breakfast: Assorted pastry and seasonal fruit
- Lunch: Gourmet boxed lunches – choice of sandwich (turkey, roast beef, ham or veggie) or salad (Caesar, cobb or house), pasta salad, chips
- Snacks: Assortment of pretzels, trail mix, granola bars, cookies, etc.
Bottled water and coffee will be available during meals and breaks. When registering, please be sure to list any dietary restrictions so we can better plan the menu.
Networking Session
All workshop participants are invited to attend a networking session from 5:00 to 7:00 pm on March 19th (i.e., end of the first day) to be held at The Link of the NIC Conference Center. This is a fantastic opportunity to connect with other workshop participants, speakers and sponsors, exchange ideas, and explore new collaborations and business opportunities. Heavy hors d’oeuvres and drinks will be provided and are included in the workshop fees.[R1]
Workshop Fees
The fee for this two-day workshop, which includes continental breakfast, lunch and snacks on both days, is the following:
- Non-academic registrants (i.e., industry, government) = $500 per person
- Academic registrants (non-UNL) = $400 per person
- UNL faculty, staff and students = $200 per person
All participants must pre-register. Walk-ins cannot be accommodated. Space is limited – early registration is encouraged.
Registration deadline has been extended to March 18, 2025.
Please note the following:
- The Food Processing Center and organizers of this workshop reserve the right to cancel workshops if a minimum enrollment is not met or if adverse weather is forecasted for the workshop dates. Should the in-person workshop be cancelled, registrants will be notified by March 1, 2025 as to whether the in-person workshop will be re-scheduled to a future date or if the workshop will be held online instead.
- Refunds will not be offered for canceled registrations, but registrations may be transferred to another individual by March 7, 2025. To transfer registration, please contact Dr. Grace Danao at hppservices@unl.edu.
