U N I V E R S I T Y O F I L L I N O I S AT U R B A N A - C H A M P A I G NDepa r t men t o f Food Sc i ence and Human Nu t r i t i on

Illinois Sustainable Food Project

College of Agricultural, Consumer and Environmental Sciences (ACES)

Department of Food Science & Human Nutrition (FSHN)

Pilot Processing Plant Facilities

Facilities Serve:

– Student education (undergrad and graduate)

– Academic research (grants, novel research)

– Extension (outreach, community education)

– Industry partners (testing & scale-up, TTAs)

Integrated Bioprocessing Research Lab

– Focus on energy, chemical, and raw food ingredients

– Emphasis on industry and academic research

FSHN Pilot Processing Plant

– Focus on human consumable food – GMP space

– Balance of teaching, industry and academic research

FSHN Pilot Processing Facility Renovations

Kitchen through pilot-scale processing of

human consumable food products

Facilities

– 7500 sq. ft. of high bay pilot processing plant

IDPH & FDA approved

Suites for food production & teaching

Sanitary HVAC system & improved utilities

– Product Development Kitchen

– Food Analysis Laboratories

– Dry, Cold, & Chemical Storage Areas

– Conference Room

http://www.uiuc.edu/

http://www.uiuc.edu/

Pilot Processing Plant Staff

Brian Jacobson

Assistant Director of Pilot Plant Operations

bjacobs3@illinois.edu

(217) 300-5404

advancement.aces.illinois.edu • pilotplant.aces.illinois.edu

Jedi Brown

Food Service Administrator II

jsbrown6@illinois.edu

(217) 300-5781

Illinois Sustainable Food Project Overview

Campus Local Food Production

– Partnership with Department of FSHN, Crop

Sciences/SSF, & University Dining Services

– Student Sustainability Committee (SSC)

– Ongoing operations supported by Dining Services

Products

– Tomato-based sauces

2015 – 25% of campus pizza sauce/100% by 2017

– Flour & other milled products

Stone milling line – 50,000lbs of grain in 2017

– Hot sauce

Test batches complete, full production 2017

– Beverages & jams/jellies

Test batches 2017, full production 2018

Pizza Sauce

• 2000-5000 pound batch runs of tomatoes from SSF

• Hot break process to maintain viscosity and speed processing time

• Optimized for paste tomatoes, but also handles “seconds” globes, heirlooms, and cherry tomatoes

• Packaged in ½ gallon 9”x13” pouches, stored in reusable totes. Currently frozen, future shelf-stable at room temperature

Flour Milling

• 20” stone milling & sifting line

• Handles wheat, corn, and any other dry, flowable grain

• Full complement of compositional and functional analysis equipment

• All grain grown on UIUC research fields• 2017

• 18,000 lbs of soft wheat• ~30,000 lbs of corn

• 2018• ~20,000 lbs of hard & soft wheat• ~30,000 lbs of corn

Other Products

• Dispensable hot sauce in 2017• 1600 L of fermentation capacity

• Fruit & vegetable juices in 2018• Cold-pressed juices served cold in dispensers or

pasteurized and packaged in 16oz. bottles

• Capability to make various other products in large batches based on equipment availability• Diced vegetables – 16,000 lbs/hr

• Pesto, kimchi, cleaned garlic cloves

• Continuing to expand into other opportunities

Recipe Development Projects

• Focused on “signature” products that can be featured in service, at events, or other applications

• Students in product development class or internships for class credit

• Started trial in 2017 for flour and tomato products, but continue to expand. Likely to look at juice products in 2018

• Managed by Jedi Brown• Integrated with FSHN Product

Development Class & Club

Other Resources & Activities Provided by ISFP

Equipment Capacity

Grain Lab

– Compositional & functional analysis of grains

– Baking performance & recipe optimization

Research Grants Submitted

– Artisan Grain Collaborative

Chicago Food:Land:Opportunity

USDA Local Foods Promotional Program

– USDA OREI

Processing & analysis of organic grains

Community Education & Tours

ISFP Media

College of ACES - https://fshn.illinois.edu/news/local-

foods-food-processing-program-student-farm-allows-campus-

serve-local-and-sustainably

ISEE - http://sustainability.illinois.edu/illinois-reduces-food-

waste-with-homemade-tomato-sauce/

http://www.uiuc.edu/

ISFP – Tortilla Expansion

$135,000 for capital expenses only

– Fall 2018 begin production

Capable of producing masa, tortillas, and

tortilla chips from the 50,000+ lbs of corn

we will have each year.

– “Orange & Blue” variety for special campus

events, tailgates, etc.

– Partner with salsa from ISFP

– Products could be sold outside Dining Halls

Uses large amount of existing equipment

ISFP – Pumpkin & Puree Expansion

$139,000 for capital expenses only

Capable of producing purees, pastes,

slurries, emulsions, and nut butters

– Pumpkin puree of high interest

Illinois

Highly nutritious

– Improved sauces – BBQ

– Products can be sold outside Dining Halls

Uses large amount of existing equipment

ISFP – Extrusion Coating Expansion

$?? Budget

Capable of producing cereals, pasta, and

puffed snacks from grain grown on campus

– Nutritious “Block I” breakfast cereal

FSHN & College of ACES has procured

the equipment (~$3M), only requesting

dollars needed to provide some ancillaries

and installation needed for this production