The Food Science Innovation Hub offers a wide range of services designed to support researchers and industry partners. We provide expertise in sensory testing, shelf-life evaluation, and food microbiology to help companies and innovators improve product quality and safety. Our team supports meat and poultry processing, fermentation, culinology, and food safety initiatives, while promoting sustainable practices and addressing challenges like food insecurity. Through strong industry partnerships, we collaborate on applied research, workforce training, and real-world problem-solving. We also support entrepreneurship by mentoring students and start-ups focused on value-added products and innovative food solutions.

Sensory Testing

Difference testing

Consumer preference testing

Trained descriptive panel

Statistical interpretation and reporting

Product Development

Ingredient solutions for extended shelf-life and improve yield

Federally inspected meat processing capabilities

Microbiological Testing

Spoilage organism detection

Microbiome profiling

Pathogen inoculation and challenge studies

Shelf-Life Testing

Refrigerated and frozen product evaluations

Microbiological, oxidative, and sensory shelf-life studies

Statistical Analysis

Protocol development and experimental planning

Sample size, power analysis, and economic evaluation

Analytical Chemistry

Gas and liquid chromatography for meat and ingredient analysis

Document Preparation

Professional literature reviews

White papers and research summaries

Technical protocol writing