MIAMI — Hiperbaric, a provider of high pressure processing (HPP) equipment and services, announced it will host an HPP workshop on March 15 and 16 in partnership with the University of Nebraska-Lincoln (UNL). The workshop, entitled “High Pressure Processing and Freeze Drying of Raw Pet Foods and Treats Workshop,” will be held at UNL’s Innovation Campus and Food Innovation Center.
HPP is a process used to create finished raw and freeze-dried pet foods, treats and toppers. Using high pressure, the process helps control common pathogens, like Salmonella and Listeria, in raw meat and fresh produce. After undergoing HPP, many products also undergo freeze drying to help reduce water levels, reduce microbial growth, and prevent chemical and physical product deterioration.
The workshop will serve as an introductory and hands-on course, allowing industry professionals to learn more about HPP, freeze drying, water activity, product preservation and shelf-life, food safety, trends and more. Topics include:
- Pet food processing trends and innovations
- HPP equipment, operation and variables
- Freeze drying equipment, operation and variables
- Microbial food safety, validation and shelf-life extension
- Collaborating with co-manufacturers
“We’re excited to collaborate with the University of Nebraska-Lincoln and bring together leading pet food processing experts to discuss the latest advances in HPP and freeze-drying,” said Roberto Peregrina, director of Hiberbaric US. “We expect the raw pet food segment to continue growing and HPP is the key to meeting safety and nutrition.”
Participants will have the opportunity to interact and network with pet food and treat industry experts and academic researchers. The workshop includes lectures, plant demos, and optional visits to HPP and freeze-drying manufacturer facilities.
“The UNL Food Processing Center is pleased to offer a workshop to pet food manufacturers and entrepreneurs interested in learning more about HPP and freeze-drying technologies to produce high-quality, safe raw pet foods and treats,” said Grace Danao, Ph.D., research assistant professor at UNL.
- Matt Graunke, sales engineer and marketing at Parker Freeze Dry
- Tony Moses, Ph.D., director of product innovation and fellow at CRB
- Steven Moore, Ph.D., vice president of food safety, quality, regulatory and innovation at Petsource by Scoular
- Vinicio Serment-Moreno, Ph.D., HPP applications and food processing specialist at Hiperbaric
- Franklin Sumargo, research technologist at UNL Food Processing Center
- Zachary Cartwright, Ph.D., lead food scientist and isotherm application specialist at AQUALAB
- Tom Woodward, chief commercial officer at Universal Pure
The workshop event is $450 per person. The event also includes an optional free field trip on March 16 to HPP facilities with space limited to 25 people. Learn more and register for the “High Pressure Processing and Freeze Drying of Raw Pet Foods and Treats Workshop.”
Read more about pet food and treat industry events.