Food Research & Development Resources in the North Central Region
University of Minnesota

Name: Department of Food Science and Nutrition

URL: http://fscn.che.umn.edu

Address: 1334 Eckles Avenue, St Paul, AM 55108

Communication:
Administrative office phone: 612-624-1290
Administrative office fax: 612-625-5272
Pilot plant manager office phone: 612-624-7776
Pilot plant manager email. mi11e08O@stafftcumnedu


Administrator: Joseph J. Warthesen, Ph.D., Professor and Head

Contacts:
Rey Miller, Pilot Plant Manager
David Smith, Ph.D., Professor (Dairy Processing)
Geri Skogen, Assistant to the Head
Gary Reineccius, Ph.D., Professor (Flavors)
Gary Fulcher, Ph.D., Professor (Image Analysis & Small Scale Cereal Processing)
Focus areas:
Dairy Processing; Small Scale Cereal Processing; Flavor Creation, Use and Problems
Small Scale Meat Processing also available (Dept. of Animal Science, Contact. David Plath, 612-624-9260)
Services available:
Contract research:
Faculty seek grants and contract for research funding from industry as well as state and federal agencies.
Intellectual property provisions:
Intellectual property developed under grant or contract will belong to the University. The sponsor has first right of refusal to acquire a non-exclusive license.
Capabilities:
Major aspects of dairy processing Fee: Refer to specific topic Equipment: Refer to specific topic
Pilot plant processing:
Capabilities:
Equipment/facility is rented and operators are provided to industry/client for development of their own processes/products under confidential agreement, Cheese and ice cream manufacture is the most utilized Two week lead time is requested for scheduling. Production of test and research samples only - not market samples.
Intellectual property provisions:
All results belong to client
Fee:
Student assistance - $20/hr Plant Manager - $40/hr Equipment use - $100-$750/day Labor - $40 - $300/day Storage of materials generated during trials - $0.05/lb per month
Facilities:
5,000 sq. ft. wet processing area; 200 sq. ft. frozen storage 121 sq. ft. dry ingredient storage, 900 sq. ft. refrigeration storage

Complete processing systems:



Equipment units:

Sensory testing:
Capabilities:
Descriptive analysis of foods, difference testing, consumer acceptability testing (if University students and staff are an appropriate test population). Pilot plant and food preparation capability. Experimental design, data analysis and report preparation.
Fee:
Available on request
Facilities:
Two suites of sensory booths. One adjacent to a moderate sized food preparation laboratory and adjacent to the departments pilot plant. A second facility is by two large kitchen laboratories with numerous stove tops, ovens and microwaves. Booth rooms are large enough to also be used for descriptive analysis.

Equipment:
Tasting booths with daylight, fluorescent and incandescent lighting, refrigerators, freezers, texture analyzer, many stovetops, microwaves, ovens, small appliances and utensils.
Support laboratories:
Capabilities:
Flavor creation, use and problems; small cereal processing; image analysis
Fee:
Variable
Facilities:
Laboratory areas
Equipment:
Mass spectrometer; Gas and liquid chromatographs CEM (rapid moisture oven); Quantitative imaging and microscopy Pharmacia FPLC System; Beckman spectrophotometer
Entrepreneurial Assistance:
Capabilities:
Consulting arrangements with faculty; no cost limited assistance from extension specialists
Fee: Negotiated

Small business incubation: None

Personnel resources:
Faculty: 25
Pilot Plant Staff: 2