1. The Food Processing Center University of Nebraska-Lincoln

2. Economic Development through Value-Added Products –Market research –Market needs –Competitive markets –Competitive product –Product needs –Product development

3. Food Product Development Idea Idea Market objective Market objective Product characteristics Product characteristics Product functionality Product functionality Norms and regulations Norms and regulations Manufacturing Manufacturing Packaging and marketing Packaging and marketing

4. Integration of Services to Support Food Processors Scientific, technical and research support Scientific, technical and research support –Department of Food Science and Technology Delivery of services Delivery of services –The Food Processing Center

5. The Food Processing Center Rolando A. Flores, PhD Center Director

6. Established in 1983 Established in 1983 Mission: To advance the value-added food manufacturing industry by partnering on technical and business development from idea through ongoing market support Mission: To advance the value-added food manufacturing industry by partnering on technical and business development from idea through ongoing market support

7. FPC Services Food Processing Center Market & Business Development Pilot Plant Educational Workshops Laboratory Testing Dairy Store

8. Market & Business Development Market Research Market Research Product Research Product Research Marketing and Promotional Strategies Marketing and Promotional Strategies Business and Feasibility Planning Business and Feasibility Planning Food Entrepreneur Assistance Program Food Entrepreneur Assistance Program Industry or business specific workshops Industry or business specific workshops Product Scale Up Product Scale Up Process Development Process Development Product Development Product Development Microbiological Microbiological Analytical Analytical Sensory Sensory

9. Pilot Plant Extrusion Extrusion Dehydration Technologies Dehydration Technologies Dairy Production and Research Dairy Production and Research Modified Atmosphere and Vacuum Packaging Modified Atmosphere and Vacuum Packaging Tortilla and Chip Processing Line Tortilla and Chip Processing Line Meat and Poultry Processing Meat and Poultry Processing Wet Products Processing Wet Products Processing Bakery Processing Bakery Processing

10. Workshops Food Entrepreneur Assistance Program (FEAP) Food Entrepreneur Assistance Program (FEAP) Ingredients & Ingredient Functionality (3-day seminar) Ingredients & Ingredient Functionality (3-day seminar) Applied Extrusion (4-day seminar) Applied Extrusion (4-day seminar) Better Process Control School (4-day certification short course) Better Process Control School (4-day certification short course) Organic foods (being developed) Organic foods (being developed) Special topics as needed Special topics as needed

11. Laboratory Testing Acidified Foods Program Acidified Foods Program Bromate Analysis Bromate Analysis Microbiology Microbiology Nutritional Labeling Nutritional Labeling Shelf Life Testing Shelf Life Testing Starch Analysis Starch Analysis Printed Microarrays Printed Microarrays (new service)

12. Current Tasks Strengthen linkages with producers and processors in the state Strengthen linkages with producers and processors in the state Maintain and develop closer relationships with economic development agencies in the state Maintain and develop closer relationships with economic development agencies in the state Strengthen work with producers of non- traditional farming Strengthen work with producers of non- traditional farming

13. New Services Quality assurance and quality control Quality assurance and quality control Process engineering Process engineering Microarray testing Microarray testing Dry fractionation of grains Dry fractionation of grains Entrepreneur courses in Spanish Entrepreneur courses in Spanish Assist the wine industry in Nebraska Assist the wine industry in Nebraska Assist food processors with international market needs Assist food processors with international market needs Bring new and advanced processing technologies to the state Bring new and advanced processing technologies to the state

14. Food Science & Technology Food Science & Technology Food Microbiology & Safety NutraceuticalsAllergens Grain Processing Specialty Products/ Processes

15. Joan Scheel - Marketing Services Laurie Keeler - Pilot Plant Manager Telephone: 402-472-8852 402-472-7803 Telephone: 402-472-8852 402-472-7803 E-mail: jscheel2@unl.edu lkeeler1@unl.edu E-mail: jscheel2@unl.edu lkeeler1@unl.edujscheel2@unl.edu Suzanne Weeder-Einspahr Bethany Jackson Marketing, Grant Writing Product Development Marketing, Grant Writing Product Development Telephone: 402-472-5806 402-472-8917 Telephone: 402-472-5806 402-472-8917 E-mail: sweeder1@unl.edu bjackson4@unl.edu E-mail: sweeder1@unl.edu bjackson4@unl.edusweeder1@unl.edu Mark Hutchison - Local Foods Jill Gifford – Entrepreneur Program Telephone: 402-472-0381 402-472-2810 Telephone: 402-472-0381 402-472-2810 E-mail: mhutchison1@unl.edu jgifford1@unl.edu E-mail: mhutchison1@unl.edu jgifford1@unl.edumhutchison1@unl.edu Dave Mclaren – Marketing, Grant Writing Telephone: 402-472-9817 Telephone: 402-472-9817 E-mail: dmclaren1@unl.edu E-mail: dmclaren1@unl.edu Rolando A. Flores, PhD - Director Telephone: 402-472-1664 E-mail: rflores2@unl.edu rflores2@unl.edu ¡GRACIAS!