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Oklahoma State University (OSU) has expanded its food processing and applied research capabilities through a $7 million state-supported modernisation initiative, including $1 million in recurring annual funding to sustain expanded services at the Robert M. Kerr Food & Agricultural Products Center (FAPC).

As part of the upgrade, the centre has installed a Hiperbaric 55 High Pressure Processing (HPP) system, adding non-thermal processing capacity to support Oklahoma’s food industry.

The investment follows recommendations from FAPC’s Industry Advisory Committee, which identified HPP as a priority technology to address regional needs in food safety, shelf-life extension and clean-label product development. The initiative was backed by Blayne Arthur and state legislators.

Through FAPC, OSU provides industry-facing services including food processing, product development, food safety validation and commercialisation support, connecting university expertise with food companies across the state.

HPP uses hydrostatic pressure rather than heat to inactivate pathogens and extend refrigerated shelf life while preserving product quality and reducing reliance on chemical preservatives. With the Hiperbaric 55 system in place, FAPC can support applied research and validation work across beverages, meats, dairy products, sauces and ready-to-eat foods.

The addition strengthens in-state validation capacity for processors that previously had to seek advanced processing services outside the region, supporting product development, regulatory validation and commercialisation for start-ups and established companies.

The system will be integrated into FAPC’s food processing center, food safety laboratories and product development spaces. In addition to pathogen inactivation and process validation studies, the new capability expands technical support, commercialization guidance and workforce training for processors lacking access to advanced technologies.

FAPC selected Hiperbaric after evaluating system performance, reliability, safety, scalability and long-term technical support, with an emphasis on industry relevance and applied research use. The company’s experience in commercial food processing and collaboration with research institutions and processors were cited as key factors.

With the installation, OSU joins the Hiperbaric HPP Academia Network, a consortium of universities, R&D centres and pilot facilities collaborating on HPP testing and validation, microbiological research, regulatory guidance and commercialization pathways.

Participation is expected to strengthen FAPC’s role as a regional hub for HPP research, training and industry engagement while connecting Oklahoma food companies to global expertise.

Beyond research, the HPP system enhances FAPC’s Preventive Controls Qualified Individual (PCQI) and Hazard Analysis and Critical Control Points (HACCP) training programmes and food safety validation services.

The investment supports workforce development by providing faculty, graduate students and industry partners direct access to non-thermal processing technology aligned with current regulatory and market expectations.

The broader modernisation initiative is intended to reinforce Oklahoma’s food processing sector by strengthening in-state validation capacity, supporting product innovation and reducing the need for companies to seek advanced processing services outside the region.

Roy Escoubas, director at FAPC, said: "The Hiperbaric 55 represents an important step forward for Oklahoma's food industry. 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."

Rob Peregrina, director of Hiperbaric USA, added: "Oklahoma State University's investment is a strong signal that applied research institutions are taking an active role in strengthening regional food processing infrastructure".

"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. We are here to support that long-term ecosystem, ensuring both institutions and processors have the technical foundation to meet the evolving food safety standards and market demands."