Food Innovation Lab U.S.U. Extension Food Safety Brian A. Nummer Ph.D.

Food Innovation LabU.S.U. Extension Food

SafetyBrian A. Nummer Ph.D.

U.S.U. Extension Food Safety Program

• Retail-Foodservice Food Safety– Utah Food Safety Managers Certification– Retail-foodservice food safety research

• Consumer Food Safety– Home food preservation and storage

• Utah Small Business Food Safety– Food Safety and Food Innovation Lab

Small Food Business Services

• Product Safety Analysis– pH, Aw, moisture, etc ($45/sample)– Microbiological analysis

• Product Process Approval (Utah)– Review safety parameters and issue a letter to

UDAF ($25/product)• Nutritional Facts Label– Computer available for use in Logan ($0) *or*– Label done by USU ($45)

Small Food Business Courses

• HACCP Course– Feb 4-6, 2008 Kaysville, UT Utah House

• Sensory 101 Course– Tentative Aug 2008 (USU - Logan, UT)

Food Innovation (Lab) Kitchen

• Currently in architectural design• Available to:– Utah food businesses • limited R&D• sample volume production

– USU faculty, staff, and students• Current project Yogurt-condiments

Yogurt-based condiments researchwhy?

* Mayonnaise-based Ranch Dressing

Yogurt-based condiments research• Current research– Add colloids (gums)(texture, mouthfeel, etc)– Monitor basic stability (shelf life)

• What you can do…– Add flavoring for a wealth of opportunity

• Salad dressing• Sandwich spread, etc.

• Future research– Whey protein addition– Whey protein - fat substitutes– Shelf life (syneresis or separation)