University of Nebraska–Lincoln advances high pressure food processing

The University of Nebraska–Lincoln is utilizing high pressure processing (HPP) to advance food safety and extend shelf life for both human and pet food products. This pasteurization technique uses extreme pressure—up to six times that of the deepest parts of the Pacific Ocean—to remove pathogens like bacteria and viruses while maintaining nutritional value.

Research led by Mary-Grace Danao at the Food Processing Center has positioned the university as a leader in HPP research, particularly in response to the growing demand for minimally processed raw pet food. This work supports Nebraska’s multibillion-dollar pet food sector, which includes more than two dozen manufacturing plants across the state.

The Food Innovation Center, which includes the Food Processing Center and the Department of Food Science and Technology, will host a public open house on October 30 to showcase its research and technology.