Rolando A. Flores, Rolando A. Flores, Ph.D. DirectorPh.D. Director

rflores2@unl.edurflores2@unl.edu

The Food Processing Center

Integration of Services toSupport the Food Industry

• Science, technology, teaching, outreach and research support– Department of Food Science and Technology

• Delivery of services to the food industry– The Food Processing Center

Mission Statement

To advance the value-added food manufacturing industry by partnering

on technical and business development from idea through

ongoing market support.

Goals

• Stimulate the development of new food processing industries in Nebraska.

• Aid existing food manufacturers in becoming more efficient, productive and diverse.

• Assist new, as well as existing food processing industries by offering educational programs for their management, staff and employees.

The Food Processing Center services:

Laboratory & Testing Services

Process Development and Scale-up

Process Engineering

Dairy Processing

Product Development & Nutritional Labeling

Retail Services – Dairy Store

Economic Outreach

Assistance with Funding Opportunities

Business Start-Up – Food Entrepreneur Assistance Program

Labor Force Development & Training

Business Development

Market Research

Laboratory and Testing Services

• Pathogen Testing determine if foodborne pathogens are present in

ingredients or finished products mandated by government agencies such as the USDA for company quality assurance requirements and validation

of interventions

• General Microbiology total bacterial counts, total coliform counts, and total

yeast/mold counts profiles the overall microbiological load of an ingredient or

finished product done to maintain quality assurance standards

Laboratory and Testing Services

• Environmental Testing determine the microbiological cleanliness of a food

processing environment which can directly affect the quality and safety of the finished product

determine where a pathogen may be surviving in a facility.

• Mycotoxin Analysis Mycotoxins are secondary metabolites produced by molds

that can be harmful to both animals and humans. Detection of significant levels of these is critical (and required) in certain commodities destined for feed animals or human consumption.

Laboratory and Testing Services

• Microarray Laboratory - This facility provides a quality core service to the research community in UNL and the surrounding area. The Lab operates spotted platforms for both DNA and protein microarrays. The facility has all of the necessary instruments for complete array experiments, from array fabrication to primary data analysis. In addition to microarray capabilities, the facility also has substantial experience with high-throughput genotyping (e.g. PFGE, RFLP, AFLP, MLST, OBGS) and microbial identification using 16 or 23S rDNA technology.

• Process Development new product development processing conditions and controls refinement. development of product and process specifications.

• Scale-Up process larger batches of products to determine equipment

needs prepare samples for meetings, trade shows, investor

demonstrations determine process and product feasibility, problems and

concerns before full scale production

Process Development and Scale Up

Process Development and Scale Up

• Ingredient Functionality and Substitution assist existing companies in determining

alternative sources of ingredients assist ingredient companies and distributors in

ingredient application and comparison

• Process Research Design experimental research and analyze

commodity and specialty foods research projects with the goal of achieving high value breakthroughs.

Outreach and Workshops

• Organic Food Processing• Better Process Control

School• Exporting Food Products*• Molds and Mycotoxins in

Foods• Ingredients and

Ingredient Functionality• Applied Extrusion• Cheese Making/ Dairy

Products• Spices*

•Food Product Development*•Quality Assurance / Quality Control*•Packaging Technologies*•Proteins in Foods*•Food Safety / Microbiology*•Dehydration of Food*•Jams & Jellies Manufacturing*•Food Plant Sanitation*•HACCP for Food Processors*

* Workshop currently being developed

Product Development & Nutritional

Labeling• Formulation, Concept and Prototype Development assist entrepreneurial, new, and existing companies in

developing new products or refining prototype formulations develop product and process specifications

• Line Extensions and Quality Improvements help new and existing companies develop additional

product lines, develop “new improved” versions of their products, often with increased health considerations and improved nutritional claims.

Product Development & Nutritional

Labeling• Labeling Assistance assist new and existing companies by using Genesis® database

program or providing analysis of products, then compiling data into nutritional facts panels and ingredient statements

provide additional information on general labeling requirements

• Ingredient Functionality and Substitution assist existing companies in determining alternative sources of

ingredients assist ingredient companies and distributors in ingredient

application and comparison

Economic Outreach• New Food Business Recruitment help communities and economic developers

in Nebraska with recruiting new food businesses by conducting building evaluations for food processing plants and providing access to technical assistance.

• Food Business Retention helping communities and economic

developers in Nebraska by providing technical assistance to existing food manufacturers and providing workshops and seminars for community events.

Labor Force Development

• Helping new and existing companies train their work force to meet their current and future operational and management labor needs

Assistance in Funding Opportunities

• Identifying Viable Grant Opportunities – Helping companies and individuals identify the appropriate federal and state grants to meet their needs and ascertain their eligibility

• Grant Writing Assistance – Helping companies and individuals compile and write “winning” grant applications by interpreting RFPs (Request For Proposals), developing budgets and verifying matching requirements, and reviewing finalized application for completeness

Market Research

• Problem Definition – Help new and existing companies identify and define the research issues critical to their business goals and objectives

• Survey Research – Design, administer and analyze survey research projects

• Competitive Analyses – Help new and existing companies identify market opportunities and position their products most effectively by increasing their understanding of the competitive landscape

• Trend Analyses – Help new and existing companies identify market opportunities by collecting, analyzing and disseminating social, regulatory, and food industry trends

Business Start-UpFood Entrepreneur Assistance Program• From Recipe to Reality Seminar – One-day seminar

designed to provide seminar attendees the opportunity to determine if starting a food processing business is what they want to do with their resources.

• From Product to Profit – Confidential, individualized assistance through all the steps of starting a business and introducing a product(s). Helps food entrepreneurs commercialize their business concept into an operating enterprise.

• Technical Services – product development, labeling assistance, contract manufacturer search, business issues, price structure, promotional tools

Business DevelopmentLocal Foods Initiatives

• Market research Initiative for Future Agricultural and Food

Systems Consumer awareness and interest in locally produced

foods Chefs’ interest and challenges in purchasing local

foodsFederal State marketing Improvement grants

Local food system marketing and distribution models

• Launching local food initiativesNebraska Food Cooperative (NFC)Good, Fresh, Local: The Nebraska Sustainable

Food Project (GFL)

Business DevelopmentLocal Foods Initiatives

• Creating new food producing enterprisesFood Entrepreneur Assistance ProgramValue-added Producer grants (federal)Value-added Agriculture grants (state)

Initiated joint application between GFL & Nebraska Sustainable Agriculture Society (NSAS)

Initiated joint application between NFC and BFBL

• Promoting local food production and consumptionAdvisory board of Buy Fresh, Buy Local

campaign

UNL Dining ServicesLocal Foods Initiatives

• Good, Fresh, Local: The Nebraska Sustainable Food Project Facilitated the development of the project by identifying

growers, collaborating on promotional materials, and providing input on project goals

Led a USDA-funded trip for a group of dining services employees to Yale University to see an existing local foods program in action

Participated in farm tours for UNL Dining Services Staff Facilitates relationship with the Nebraska Food Cooperative

(NFC) GFL is a member of NFC and purchases through NFC UNL Dining Services and NFC have collaborated on catering events

Collaborates on project expansion Additional Dining Halls On-campus garden supplying hard-to-source products Signature GFL product (granola)

Thank you

Questions?http://fpc.unl.edu