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Department of Food Science > labs

Mauer Laboratory

Dr. Mauer’s current research interests focus on:
  1. characterizing the effects of processing on functional, physical, and structural properties of food ingredients
  2. developing rapid methods to detect microorganisms in foods
  3. developing food analysis methods utilizing FTIR technologies
Ongoing projects in her lab are funded by NASA, USDA, and the Center for Food Safety Engineering.


Pilot Laboratory

The cornerstone of the new building is a state-of-the-art Pilot Laboratory. Operating as a model manufacturing area, it allows manufacturers to see how a process works before committing to full production. Wet chemistry, microbiology, and food product development laboratories are also available to solve related challenges.


Sensory Evaluation Laboratory

A key strength of the Department and the new building, the Sensory Laboratory provides sensory analysis through subjective tasting of food acceptability. Using state-of-the-art equipment and methods the Sensory Evaluation Lab works closely with our industry partners to design studies, collect data and produce statistical analysis to support R&D, Sales, Marketing and Manufacturing.