High-Pressure Processing Boosts Nebraska's Food Industry: University of Nebraska Lab in Lincoln Becomes a National Hub
The University of Nebraska-Lincoln in Lincoln, Lancaster County, Nebraska, is making its mark in the food industry with high-pressure processing technology. According to a report published on October 28, research associate professor Mary-Grace Danao places packaged pet food into a high-pressure chamber at Nebraska Innovation Campus, applying pressure six times that found at the deepest point of the Pacific Ocean to kill pathogens. The technology can eliminate bacteria, viruses and other pathogens while extending shelf life and preserving nutrition, meeting consumer demand for minimally processed foods.
Raw pet food is the fastest-growing segment of the pet food industry, and the university's Food Processing Center has become a go-to partner for companies seeking high-pressure processing services. Danao's laboratory holds Biosafety Level 2 certification and can conduct targeted food safety research by inoculating foods with viruses or bacteria and then measuring the pressure parameters needed to kill the pathogens. Published results include research using high-pressure processing to improve the appearance of dark-cutting beef while preserving its nutrition and texture.
The lab also works with partners such as the veterinary diagnostic center to explore using the technology to improve pet food safety and address viral risks such as avian influenza, and it provides training for Nebraska Extension personnel, veterinary students and undergraduate nutrition students.
The Food Innovation Center will hold a public open house on October 30, showcasing the research, technology and expertise supporting the state's food and agriculture industries.
Source: GSM · USA (original Chinese edition)
Photo: 内布拉斯加创新园区建筑群，位于内布拉斯加大学林肯分校旁，高压加工实验室所在的食品创新中心即在此园区。 / Nebraska Innovation Campus buildings next to the University of Nebraska-Lincoln, home to the Food Innovation Center and its high-pressure processing lab.
