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Get Your Hands on Your Future
This 900 square feet facility in Heritage Hall is managed by the Food and Nutrition Department and is designed as a model manufacturing facility focused on applying food engineering, food processing, and food preservation methodologies in a hands-on and practical use environment.The pilot plant is split into wet/dry areas and for processing cereal, powders as well as commodities with high moisture contents. Capital equipment in the facility include a batch thermal processing retort, a steam/hot water blanching system, a steam kettle, a cook-chill unit, drying, freeze drying and dehydration equipment, a single screw extruder, and walk in refrigerator/freezer.The pilot plant operation primarily supports classroom, research, and industry collaboration activities.
Three laboratories, each with an area of 1400 square feet are supported by a central inventory area for small equipment, glassware, chemicals and ingredients.One of these laboratories is used for set-up of experiments that use chemicals and reagents maintained in the Chemical inventory database of the university. The other two laboratories are used as test kitchens. Each of these laboratories can accommodate 24 students in single laboratory session.The laboratories are used to teach FN 240 (Food Science), FN 438 (Experimental Foods), and FN 465 (Food Product Development).
FN 350 (Food Processing) is taught out of this laboratory with capacity to conduct teaching and research in areas of material characterization, rheology, chromatography and spectroscopy.This 1200 sq. feet space along with the food processing pilot-plant also serves as the teaching areas for FN 400 (Food Quality) and FN 450 (Food Engineering).
The 600 square feet sensory evaluation center serves the teaching needs for FN 442 (Basic Sensory Evaluation).This facility is supported by the two test kitchens and has a set-up/serving area for the serving of test samples during consumer tests.Adjacent to the set-up/serving area are seven individual testing booths equipped with serving windows and controlled lighting. All booths have computers for ballot presentation and data collection using Compusense® software.
The classroom seats 30 students and is used to teach FN 410 (Food Law) and other food science classes lecture sessions.This 1400 square feet classroom is also used as a meeting room for descriptive panel training and to host departmental seminars and guest speakers. In addition to the above facilities, the Department also operates the human performance and nutrition assessment laboratories that are available for teaching and research investigations for faculty and students in the BS-FST program.
Food Science laboratory equipment in the Heritage Hall complex housing the Food and Nutrition Department is typical of that found in a Food Science teaching laboratory.Faculty and students in the Department also use the laboratories and equipment to conduct research.
Multiple units of small equipment supporting student workstations include pH meters, water activity meters, refractometers, microbalances, desiccators, microcentrifuges, stomachers, orbital shakers, vortex mixers, ultrasonic cleaning water baths, microscopes, and gel electrophoresis units.The workstations are also supported by a central glassware area managed by the laboratory technician.Larger laboratory-scale durable equipment available for teaching also include controlled environmental chambers (temperature, humidity, light, with data logging capability), circulating water baths and convection ovens.The following is the list of durable equipment specifically available in Heritage Hall to teach major studies courses in food science and food processing.
1.ExtruderTiger 20 Bake Type
2.Refrigeration demonstrator for psychrometryLab Volt, Model: 3400
3.Retort sterilization unitDixie
4.Steam blancherDixie M-6
5.Can seamerDixie UVD-29
6.Texture analyzerInstron 3342
7.Freeze dryerLabconco 4.5
8.Vacuum packaging unitTurbovac SB 415
9.Vacuum ovenFisher Scientific, Isotemp 281 A
10.Muffle furnaceBarnstead 1300
11.Accelerated solvent extractorDionex 200
12.HPLC with diode array detectorAgilent 1260
13.ViscometerBrookfield DV III and dial read type
14.ColorimetersMinolta; Hunter EZ Colorflex
15.Cook/chill insulated cookerGroen, 40 Gal Capacity
16.Marinade tumbling unitLance LT-5
17.Ice-cream freezerTaylor Model 7754-27
18.Gas ChromatographVarian-Agilent 2100T
The equipment available in the labs supporting the studies in nutrition are listed below:
Nutrition Assessment Lab (427 Heritage Hall)
1.Skin fold calipers (Beta, Model: 68902).
2.Cholestech L-D-X system (Alere) for lipid profile measurement.
3.Blood hemoglobin photometer (Stanbio lab Model: 3008-0031-6801).
4.Bone sonometer (Sahara, SN: 03955) for heel bone density measurement.
5.Body composition analyzer (Tanita, Model: TBF-215) for fat, impedence measurements in BMI calculations and to estimate basal metabolic rate (BMR).
6.Kits for measurement of blood glucose (Roche, Model: AccuChek Aviva), blood coagulation (CoaguChek System, Roche, SN: MD085187), lead levels in blood (Mafellan Diagnostics, SN: WLC06548), blood clotting (Alere, Model: InRatio 2), and blood lactate (Accutrend Lactate, Roche, SN: 00128736-394).
7.Automatic blood pressure monitor (The Medicine Shoppe, Model: 04-203-001).
8.Semi-automatic blood pressure monitor (The Medicine Shoppe, Model: 1100MS).
9.Digital and manual aneroid Sphygmomanometers for blood pressure measurements.
Human Performance Lab (423 Heritage Hall)
″Bone densitometer (Lunar/GE, Model: DPX – IQ) with capacity for dual energy x-ray absorptionmetry (DEXA) scans to measure bone mineral density and body composition.
″V-Max Metabolic Cart (Viasys Health Care) for indirect calorimetry via a ventilated hood and pulmonary function testing; VO2 Max testing via a treadmill study.
″Heart Rate Monitors (Polar, Models: M61, FS3).