Food Entrepreneurship and Manufacturing Institute

What We Do

Our mission is to fuel economic growth in the region and beyond by enabling food and beverage companies to ideate, develop, and commercialize novel improved and sustainable products; to provide learning experiences in innovation and entrepreneurship for students in the College of Agriculture; and to contribute to the land-grand research and Extension missions of Purdue University.
 

WORK WITH US

 

Water activity & pH TEsting

Food or beverage entrepreneur? Your local health department may require the water activity and pH to be tested.  We can help!

What is water activity?  Water activity (Aw) is a measure of the amount of water in a substance that is available for things like microbial growth.  Water activity of a product is between 0 and 1, with pure water having a water activity value of 1.  The lower the number, the less likely for microbial growth.  A value of 0.85 or below indicates the product is not habitable for microbial activity.

What is pH?  pH measures how acidic or basic a solution or substance is.  pH can range from 0 (very acidic) to 14 (very basic) with 7 being neutral.  pH between 0 and 4.6 is not suitable for microbial growth.  

 WATER ACTIVITY & PH TESTING

Contact Us

Department of Food Science
femi@purdue.edu
745 Agricultural Mall Dr.
West Lafayette, IN 47906
(765) 494-2766

                                         PROGRAMS

FOOD SCIENCE VIRTUAL TOUR

Join us for the Food Entrepreneurship Workshop, Sept. 23

Register now
Purdue University's place to fuel economic growth in Indiana and beyond by enabling food and beverage ideation, development, and commercialization of novel improved and sustainable products, supporting farmers, entrepreneurs, small businesses, and large corporations

Facilities

9,500 square feet of dedicated space

Hub of academic instruction

High level research

Extension workshops

Industry Engagement

Competitive industry and government research grants

FDA facility registration in near future

More Information

Commercial Kitchen

Hourly usage

Skilled support

WHAT WE OFFER

Value-Added Product Development

Benchtop Trials

Analytical Testing, including pH and water activity 

Gold Standard Creation

Pilot Plant Processing

Sensory Evaluation

Regulatory Assistance

Validation of Technology

Product Feasibility

Project Management

Student Support

Training Sessions & Short Courses

Business Planning

Aseptic Processing

Fermentation

Size Reduction

Microthermics

Hot-Fill/Acidified Pasteurization

UHT/HTST

Microwave

Milling

High-Shear Mixing

Retort

Extrusion

Freeze Drying

Ultra Filtration

Food Entrepreneur Workshop, Sept. 23, 2022   Agenda

Aseptic Processing and Packaging Workshop, May 8-11, 2023 sample brochure

Better Process Control School (Hybrid), May 22-25, 2023 sample brochure

Validation Workshop: Aseptic Processing and Filling, June 19-22, 2023 sample brochure

 

https://ag.purdue.edu/department/foodsci/extension/index.html

WHO WE ARE

Dharmendra Mishra

Dr. Dharmendra Mishra

Food Science
Director
Kenneth Foster

Dr. Kenneth Foster

Agricultural Economics
Assistant Director
Allison Kingery

Allison Kingery

Managing Director
Kelsey Budreau

Kelsey Budreau

Food Science
Pilot Plant Manager
Amanda Deering

Dr. Amanda Deering

Food Science
Contributor
Brenna Ellison

Dr. Brenna Ellison

Agricultural Economics
Contributor
Jayson Lusk

Dr. Jayson Lusk

Agricultural Economics
Department Head
Maria Marshall

Dr. Maria Marshall

Agricultural Economics
Contributor
Senay Simsek

Dr. Senay Simsek

Food Science
Department Head
Renee Wiatt

Renee Wiatt

Agricultural Economics
Contributor

Interested in working together?

FEMI project request