Food Innovation Lab U.S.U. Extension Food Safety Brian A. Nummer Ph.D.

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Presentation transcript:

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 why? * Mayonnaise-based Ranch Dressing

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)