Food Innovation Lab U.S.U. Extension Food Safety Brian A. Nummer Ph.D.
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Transcript of Food Innovation Lab U.S.U. Extension Food Safety Brian A. Nummer Ph.D.
U.S.U. Extension Food Safety Program
• Retail-Foodservice Food Safety– Utah Food Safety Managers Certification– Retail-foodservice food safety research
• Consumer Food Safety– Home food preservation and storage
• Utah Small Business Food Safety– Food Safety and Food Innovation Lab
Small Food Business Services
• Product Safety Analysis– pH, Aw, moisture, etc ($45/sample)– Microbiological analysis
• Product Process Approval (Utah)– Review safety parameters and issue a letter to
UDAF ($25/product)• Nutritional Facts Label– Computer available for use in Logan ($0) *or*– Label done by USU ($45)
Small Food Business Courses
• HACCP Course– Feb 4-6, 2008 Kaysville, UT Utah House
• Sensory 101 Course– Tentative Aug 2008 (USU - Logan, UT)
Food Innovation (Lab) Kitchen
• Currently in architectural design• Available to:– Utah food businesses • limited R&D• sample volume production
– USU faculty, staff, and students• Current project Yogurt-condiments
Yogurt-based condiments research• Current research– Add colloids (gums)(texture, mouthfeel, etc)– Monitor basic stability (shelf life)
• What you can do…– Add flavoring for a wealth of opportunity
• Salad dressing• Sandwich spread, etc.
• Future research– Whey protein addition– Whey protein - fat substitutes– Shelf life (syneresis or separation)