Industry Training

Workshop on HPP and Freeze drying

The University of Nebraska-Lincoln Food Processing Center along with Hyperbaric is offering a workshop to pet food manufacturers and entrepreneurs interested in learning more about high pressure processing (HPP) and freeze drying technologies to produce high quality, safe raw pet foods and treats on March 15-16 at Food Innovation Center at Nebraska Innovation Campus, Lincoln, Nebraska.

U.S. retail sales of cat and dog food hit $50 billion in 2021 – an increase of 15 percent from 2020 – and the growth is driven by consumer demand for premium, expanded fresh/raw category, human-grade, and science-based formulations.

The introductory and hands-on workshop provides participants an opportunity to interact with industry experts and university researchers and learn more about HPP, freeze drying, water activity, product shelf-life, food safety regulations, market trends and best practices. The workshop combines lectures and pilot plant demonstrations. There will also be an opportunity to visit HPP and freeze drying co-manufacturing facilities near Lincoln, Nebraska.

High-Pressure Processing (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; and

• retain “raw-like” attributes of the food proect with minimal effects on flavor compounds, vitamins and nutrients.

Freeze Drying is a process by which water is removed from a food product by sublimation (i.e., allowing solid water or ice turn into water vapor). Of the different methods of dehydration, freeze drying produces a high quality food product that has a porous, non-shrunken structure that facilitates rapid and nearly complete rehydration when water is added to the freeze-dried product at a later time.

The goal in freeze drying is to reduce the water activity of the pet food product to a level that does not support microbial growth and minimizes chemical changes and physical deterioration, even when the product is stored at room temperatures for an extended period of time. The initial water activity, ingredients, storage conditions and packaging material properties have a combined effect on the shelf-life of a dry pet food product.

This workshop is geared towards product developers who want to learn more about best practices of using HPP and freeze drying technology in pet food manufacturing or any food industry professionals with the goal of expanding their HPP and freeze drying knowledge base.

The fee for the one-day workshop (March 15, 2023), which includes digital badge for workshop completion, access to workshop materials for up to six months after the workshop conclusion, meals and break refreshments, campus parking, and participation in a Networking Social is US$450 per person. Due to the hands-on activities and demonstrations in the pilot plant, seats in the workshop are limited. Early registration is encouraged.

For those who want to join the optional field trip on March 16, 2023, they are advised to make sure to indicate on your registration form that you want to participate in the field trip. Workshop attendees should contact Dr. Danao by February 15th to confirm whether you will be able to join the field trip. There is no added charge to this field trip, but seats are limited to 25 people. Early registration is encouraged.