Food Processing Pilot Plant 1

Food Processing Pilot Plant 1 (250 Heritage Hall)

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.

Food Processing Pilot Plant 2

Food Processing Pilot Plant 2 (132 Heritage Hall)

The 1,575 square feet food processing pilot plant 2 in Heritage Hall is managed by the Department and is used to conduct shelf life studies and is actively used by faculty to collaborate with industry and students.Equipment in the pilot plant include a walk-in controlled environmental chamber with data logging capacity and small processing and vacuum/gas flush packaging equipment necessary to prepare samples for shelf-life testing.

Human Performance Lab

Human Performance Lab (423 Heritage Hall)


Foods Labs and Test Kitchens

Foods Labs & Test Kitchens (232, 238, 244 Heritage Hall)

Foods lab and test kitchenFoods lab and test kitchen

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).

Food Science Laboratory

Food Science Laboratory (371 Heritage Hall)

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).

Nutrition Assessment Lab

Nutrition Assessment Lab (427 Heritage Hall)

The courses FN 312/512 utilize the Nutrition Assessment Lab. The Nutrition Assessment Lab allows Dietetic students the opportunity for experiential learning in a variety of nutritional assessment situations. The lab enables students to develop practical skills and to apply the tools and techniques used in the assessment of nutritional status such as anthropometrics, laboratory, clinical and dietary assessments. The Nutritional Assessment Lab also serves as a research lab for master level students and faculty.

Sensory Evaluation Center

The Sensory Evaluation Center (251/252 Heritage Hall)

Sensory evaluation center

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.

Classroom and Auxiliary Facility

Classroom and Auxiliary Facility (230 Heritage Hall)

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.