Food Science

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Facilities & Equipment

Facilities and equipment available to the undergraduate Food Science program.

Analytical Equipment

Spectrophotometers, 4- gas chromatographs (including 1 GS-MS), 4- high performance liquid chromatographs (including 1 LC-MS and 1 Time of Flight LC-MS), various electrophoretic devices, differential scanning calorimeter, Rapid ViscoAnalyzer, 3 - water activity meters, 2- SPME flavor absorption stations, Rancimat lipid oxidation measurement apparatus, Minolta Lab Colorimeter, 2- ash furnaces, 2 - Leco Nitrogen analyzers, and computer terminals. Additional equipment includes, 2- texture analyzers (CT-3 system by Brookfield Engineering and a TA.XT system by Stable Micro System), rotational viscometer (Haake V7500), precision balances and scales, 4- drying ovens, 3- Soxhlet extractors, Foss and Perten NIR instruments.

Teaching Laboratories

The Food Science program has a teaching lab designated specifically for food chemistry. Food Analysis is taught in multiple labs, as multiple pieces of equipment are used in the course that cannot be moved easily. Food Processing courses utilize several laboratories and the Pilot Plant. However, there is also a lab dedicated to the Food Processing courses.

The meat technology and processing lab has the appropriate equipment for meat processing including slaughter and processing under USDA Federal Inspection Plant #7627. The meat lab has vacuum packing, band saw, grinders, stuffer, scales, vacuum tumbler, slicer, stainless steel tables with approved plaster tops, and slaughterhouse. Standard equipment for complete slaughter is available.

The laboratory for Food Microbiology is designated strictly as a microbiology laboratory. The microbiology lab is a fully equipped teaching laboratory. Equipment includes stomachers, autoclaves, microscopes, PCR and realtime PCR, fermentation chambers, and incubators. 

Pilot Plant/Processing Capabilities

Total area of all facilities: 10,500 sq. ft.

Cereal Processing: flour mills (hammer mill, roller mills), completely equipped bake laboratory, which includes continuous bread-baking equipment and rheological instruments for dough testing, several pasta-processing units, Asian noodle making equipment, malting equipment, and a lab scale HTST extruder.

Wet Processing: 2-stage homogenizer, MicroThermics UHT/HTST processors, canning facilities (Dixie sealers and retort), and 2- environmental chambers, climbing-film evaporator, 2- spray driers (Buchi benchtop and NIRO pilot scale), centrifugal and peristaltic pumps, mixing tanks, plate and double-pipe heat exchangers, vacuum and freeze driers, double motion extractors (150 gallon size), centrifugal decanter, juice separator, and high pressure extraction unit.

Other Processing: oilseed processing equipment including an expeller press and solvent extractor (Armfield F729), various milling equipment (Urschel, wiley, and hammer mills), impact dehuller, vibrating & screw feeders, gravity table, pilot-scale sieve (Rotex), and Carter-Day dockage tester.

Other Pilot Plant capabilities: walk-in cold room and freezer, low and high pressure steam, filtered and dried compressed air vacuum, softened and distilled water, standard power 110, 220 and 440V (single and 3 phase), and an explosion-proof lab for using volatile solvents.

The department has access to equipment (twin screw extruders, pasta makers, sensory booths) and instrumentation in the Northern Crops Institute and the USDA Hard Red Spring and Durum Wheat Quality Laboratory housed in the same building complex.

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