High Pressure Processing WorkshopRegistration closed

Contact Jill Gifford for more information
HPP Operation

What is high pressure processing (HPP)?

HPP is a cold pasteurization technique by which products, already sealed in its final package, are introduced into a vessel and subjected to a high level of isostatic pressure (300-600 MPa) transmitted by water. HPP offers several key advantages over traditional heat pasteurization:

  • it inactivates harmful bacteria and food spoilage microorganisms, resulting in longer product shelf-life;
  • It reduces the need for food preservatives;
  • it does not break covalent bonds, so small flavor compounds, vitamins and nutrients are maintained; and
  • it affects only nonconvalent bonds, thus possibly modifying macromolecules and changing the functionality of food components.

HPP has been applied successfully to meat products (raw and cured), avocado products, ready-to-eat meals, juices, dips and salsas, baby food, etc. The market for HPP foods continues to grow as consumer demand for clean label and minimally processed foods grows. 

Purpose of Workshop

The UNL Food Processing Center is offering a workshop for manufacturers and entrepreneurs who are considering using HPP technology in their production. The one-day introductory and hands-on workshop provides participants an opportunity to interact with industry experts and university researchers and learn more about the theory, regulations, market trends and best practices in HPP. The workshop combines lectures and pilot plant demonstrations. 

Benefits of Attending

This professional development and educational opportunity will allow attendees to:

  • Learn from experts
  • Network with peers and industry experts
  • Explore new opportunities
  • Observe pilot plant demonstrations 

Intended Audience

This workshop is designed for food engineers and product developers desiring to learn more about HPP technology.  The workshop is also appropriate for any food industry professionals with the goal of expanding their HPP knowledge base.

Session Topics

  • Introduction to HPP Fundamentals
  • HPP Equipment, Operation, and Process Variables
  • Food Safety, Validation and Product Shelf-Life Extension
  • Packaging Considerations with HPP
  • HPP Applications in the Meat, Seafood, Dairy, Fruits, Vegetables, and Beverage Industries
  • Pilot Plant Demonstrations
  • Tour of Universal Pure Facility

  All sessions subject to change

Optional Activity

 Attendees may schedule an additional confidential consulting session with Food Processing Center experts to discuss individual company HPP needs.  In addition, arrangements can be made to process attendee sample product on HPP equipment. 

Expert Presenters

Dr. Andreia Bianchini
Research Associate Professor – UNL Food Science & Technology Department

Dr. Grace Danao
Research Associate Professor – The Food Processing Center

Mark Fleck
HPP Specialist – Universal Pure

Dr. Terry Howell
Executive Director – The Food Processing Center

Bethany Jackson
Product Developer – The Food Processing Center

Russell Parde
General Pilot Plant Manager – The Food Processing Center

Julie Reiling
Product Developer – The Food Processing Center

Vinicio Sement - Moreno
HPP Applications Specialist – Hiperbaric USA

Dr. Jayne Stratton
Research Associate Professor & Laboratory Services Manager – The Food Processing Center


All speakers subject to change

Dates & Location

October 8, 2019 - Lincoln, Nebraska

The workshop will be conducted on the University of Nebraska – Lincoln Nebraska Innovation Campus.

Attendees are responsible for their own hotel reservations. A limited number of rooms have been reserved at The Graduate Lincoln Hotel, 141 North 9th Street, 402-475-4011, at a discounted price of $104 + tax per night. This rate is for 1-2 people per room and includes a Grab and Go breakfast in the Poindexter room each morning. This special pricing will be available until September 25 or until the room block is full. To obtain the discounted pricing please reference the University of Nebraska HPP Workshop.

In addition, the hotel has a parking garage ($15 per day – self parking) and offers free shuttle service to and from the Lincoln airport. Attendees can also make arrangements with the hotel for free shuttle delivery to and from the campus seminar location each day.  This hotel is located in the Hay Market area with many restaurants and shops within walking distance.

Reserve a room at the Graduate Hotel


The fee for this 1-day workshop, which includes lunch, break refreshments and workshop materials is $400 per person.


Nebraska companies may be eligible for funding assistance through Nebraska Workforce Development. Please visit the following website for additional information: 


Click the button to register. For questions or to register by phone please contact Jill Gifford at 402-472-2819 or jgifford1@unl.edu.

Registration Deadline is September 25, 2019

Space is limited - early registration is encouraged

All participants must pre-register. Walk-ins cannot be accommodated!

Refunds will not be offered for canceled registrations