Leeward CC champions safe food preservation with High Pressure Processing Summit

Event to highlight cutting-edge food tech and regulatory pathways to help local producers grow

High pressure processing technology

High pressure processing technology

Leeward Community College’s Wahiawā Value-Added Product Development Center (WVAPDC) is paving the way to a stronger, more resilient food economy in Hawaiʻi by opening its doors to the community for the state’s first High Pressure Processing (HPP) Summit on July 17. The summit—presented in partnership with Hiperbaric, the global leader in HPP technology—will educate local food producers about how this preservation method can ensure food safety, extend shelf life and support the development of preservative-free products. The event will also bring together packaging experts, educators and regulatory partners who routinely collaborate with WVAPDC to support these local entrepreneurs.

“As the only facility in the state equipped with an HPP machine, WVAPDC is uniquely positioned to serve food entrepreneurs looking to bring premium local products to new markets in Hawaiʻi and beyond,” said Chris Bailey, WVAPDC manager. “And we’re committed to more than just providing technology—we’re helping our entrepreneurs navigate every step in the process from conceptualization and regulatory compliance to scaling and commercialization.”

In a key addition to the summit’s programming, the Hawaii State Department of Health (DOH) is providing WVAPDC and Hiperbaric with education and guidance on the existing local regulatory pathways required to onboard prospective users to the Center’s HPP machine and safely scale food production. The session, Navigating Hawaiʻi’s Food Safety Regulations, will also provide attendees with a clear understanding of the lab testing required as part of the regulatory process, with expert insights from Ann Vegdahl of Cornell AgriTech—home to one of the nation’s leading HPP validation labs.

“We’re committed to helping local manufacturers understand how high pressure processing fits within Hawaiʻi’s food safety regulations,” said Matthew Kurano, administrator of the Hawaiʻi Department of Health’s Environmental Health Services Division. “Through education and guidance, our goal is to support safe, compliant food production that protects public health.”

The full-day event will also feature live equipment demonstrations, discussions on HPP-compatible packaging, and case studies from a panel of local entrepreneurs who have leveraged WVAPDC’s resources to grow their brands. In addition, attendees will tour the Center to see how HPP fits into its broader suite of state-of-the-art food production services already utilized by more than 1,000 entrepreneurs, farmers and students in the last year. Summit speakers include:

• State Senator Donovan M. Dela Cruz
• Mario González-Angulo, HPP Applications Manager, Hiperbaric
• Patrick Lau, CEO, Savor Brands
• Kimi Makaiau, Project Supervisor, University of Hawaiʻi Community Design Center
• Loren Shoop, CEO, ʻUlu Mana
• Daniela Soto Castro, HPP Applications Specialist, Hiperbaric
• Ethan West, CEO, Piko Provisions
• Anthony Zapata, Business Development Manager, Hiperbaric
• Hailey Zhou, Product Development Manager, WVAPDC
   

“The summit is part of a broader effort by Leeward CC to cultivate a resilient food system rooted in innovation, safety, and economic empowerment,” said Carlos Peñaloza, chancellor of Leeward CC. “By fostering partnerships with industry and regulatory groups, we’re giving Hawaiʻi entrepreneurs the knowledge, equipment, and technical support they need to thrive in today’s evolving food economy.”

“This cutting-edge HPP technology, which the legislature funded, will support WVAPDC as an incubator for businesses across the state,” added Dela Cruz. “This model of collaboration between education, industry and the state is exactly what regional economic development looks like.”

Registration for the summit is open online at www.leeward.hawaii.edu/hppsummit through July 16. 

Media kit linked here

• HPP Machine Photos & B-Roll 
• Speaker headshots & bios 
• Event flyer

About the Wahiawā Value-Added Product Development Center 

Established in 2024, the Wahiawā Value-Added Product Development Center (WVAPDC) is a 33,000-square-foot food manufacturing and education facility operated by Leeward Community College in partnership with the State of Hawaiʻi. WVAPDC plays a key role in strengthening Hawaiʻi’s economy by helping to turn local ingredients into value-added food products for local and global markets. The Center accomplishes this mission by supporting students, food entrepreneurs, and farmers through premier educational programming, product development consulting, and access to comprehensive resources – including commercial kitchens with state-of-the-art equipment, a product development lab with testing capabilities, and the state’s only Hiperbaric high pressure processing system—the Hiperbaric 55—designed for small-batch production, R&D, and educational use. The Center also offers packaging and labeling suites, flexible workspaces for classes and training, and an event loft with a demonstration kitchen. 

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