Michael F. Nozzolio, New York State Senator, secured $600,000 that will enable Cornell University’s New York State Agricultural Experiment Station (NYSAES) in Geneva to purchase and install a Hiperbaric 55 HPP machine.
In addition to state funds, private companies including Wegmans, LiDestri, Suja and Hiperbaric contributed.
Expand markets and create jobs
The machine will allow the Experiment Station, part of Cornell University’s College of Agriculture and Life Sciences, to do research, instruction and outreach that will expand new markets for locally grown agricultural products and create jobs in the Finger Lakes region.
It will also help the grape industry and companies that produce dairy products, such as cheese and yogurt, said the senator.
Cornell University will provide trained calibration and testing staff to assist food companies seeking to expand and create new food products while ensuring consumer safety.
The Hiperbaric 55 uses high pressure (over 80,000 psi) instead of high temperatures to eliminate foodborne pathogens in a process which takes minutes.
Senator Nozzolio said the equipment would put the Experiment Station at the epicenter of the food processing industry by providing needed food safety certification for new products.
“High Pressure Processing research and testing capacity located right here at the Experiment Station in Geneva is a win-win situation for our local food processors who will now have immediate access to the state-of-the-art food processing technology,” he said.
“I am pleased that the partnerships between farm and food companies, researchers, and state government will attract food processors from throughout the Nation to use the resources at the Experiment Station and Cornell University, leading to future economic job growth for our region and New York State.”
Welcome addition
“The addition of High Pressure Processing capability to the New York State Agricultural Experiment Station in Geneva will enable Cornell researchers to open new frontiers for food safety while boosting the competitiveness of New York’s food processors.”
Dr Susan Brown, director of the NYSAES said the station has been an essential resource for the farm, food and beverage industries in New York, from new fruit and vegetable varieties to commercialization of new products.
“The addition of the Hiperbaric 55 to our food processing technologies on campus will enhance research expertise needed by producers of ready-to-eat foods and juices—and the consumers who enjoy their convenience, nutrition and safety.”
Kathryn J. Boor, the Ronald P. Lynch Dean of the College of Agriculture and Life Sciences (CALS), said: “CALS has long been a pioneer in food safety and the addition of Hiperbaric’s high-pressure processing equipment firmly establishes the college as the leader in this vital field of research.”