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Food Science Product Development

View more about the facilities provided to teach the process of creating, processing, and commercializing a new food product.
Food Science students work in the Lab in the STC.
Product Development
Product development facilities consist of both a traditional bench top product development space and a production-scale kitchen. In every space, there are flexible utility adapter stations equipped with natural gas hook-ups and variable electric power options, allowing larger scale equipment (ovens, fryers, mixers, soft-serve machine, etc.) to be moved in and out of these spaces according to project needs.

The combined spaces are used for instructional purposes (Intro to Food Science/Product Development courses) and can accommodate 24-36 students depending on nature of the activity.

Featured Facilities

Bench top Product Development Space
In the lab, students have access to portable induction burners, residential convection ovens, commercial double-stack convection ovens, and a dough proofer.