Rental fees and links to photos of plant equipment

The FScN Food Processing Center, made possible by donors, provides improved process and product development support.  The Center includes a number of specialists in dairy/cheese processing, twin screw extrusion, aseptic processing, spray- and fluidized-bed drying, milling, baking, micromalting, and a wide range of extraction, sterilization, and ancillary separation systems.  The faculty and graduate specialists who operate the Center are available for consultation and assistance in development of novel processes and products, or simply for evaluation and analysis of samples or prototypes. 

The pilot plant is supported by an array of biological and biochemical assay facilities, from sensory, chromatographic, spectral, and digital image analyses to shelf life, microbiology, and genetic evaluation.  Human and small animal feeding/nutrition studies are conducted routinely in FScN, providing a continuum of evaluations from raw materials to finished products to detailed biochemistry of bioactive compounds and nutraceuticals.

A high quality, safe and wholesome food supply is one of the most basic needs of humanity. Discovering new knowledge of food systems is necessary for advancing the science of food and health. Partnerships between the University and the food processing industry in Minnesota and beyond will have a major influence on the economic well being of business and the quality of life for consumers.

For complete details regarding the FScN pilot plant capability, capacity and services, contact:  Ray Miller

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