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Understanding the basic chemical make-up of your ingredient and how this impacts its function in various food systems is critical to the launch of a new food ingredient into the marketplace and its proper utilization.
The team of analytical chemists, food scientists, and sensory analysts at the Food Processing Center have the analytical testing facilities and applications knowledge to evaluate the performance characteristics of new ingredients and provide technical assistance for:
- Value-added processing of under-utilized food and non-food components
- Characterization of sub-components
- Innovative new uses for existing ingredients
- Stability testing and accelerated shelf life testing of ingredients
- Starter formulations for your customers
- Pilot plant production trials
How We Can Help
Even if you are not a food company seeking to commercialize a new food ingredient, the Food Processing Center can provide assistance in evaluating the economics of your current manufacturing system.
As part of the University of Nebraska 's Institute of Agricultural and Natural Resources, the Food Processing Center has access to a wide variety of experts in food agriculture and agribusiness systems.