The Wilbur A. Gould Food Industries Center (FIC) offers a wide variety of fee-based services for the food industry, entrepreneurs, and related institutions. Our expert faculty and skilled personnel work together to provide contract research, short courses, and other services. The FIC pilot plants are fully equipped for product and process development of dairy, beverage, fruits and vegetables, bakery, pasta, and more. All initial consultations are confidential and free.
For additional information, please visit our services page or contact the FIC's office at 614-292-7004 or firstname.lastname@example.org
Equipment to test cleaning and sanitation methods. CIP, food equipment cleaning, food equipment sanitation
Twin screw equipment
Butter maker. butter making butter churner.
Fitz Mill equipment
OCS-HTST Pilot Plant Pasteurizer. Thermal processing, milk and food beverages
Thermal processing, milk and food beverages
Food Spray Dryer equipment
Rotary thermal processing retort for canned, packaged foods. Thermal processing, retorting, cans, pouches, plastic containers.
Food product evaporator
Freeze drying to freeze, concentrate and dry food products.
Development of new food products, processes, ingredient formulation, etc. The development includes formulation for scale up, production at pilot plant level, and packaging.
Food product research and new product development for the food industry and entrepreneurs
Bench work at laboratory label to identify ingredients for food formulation, development of processing conditions and establishing the scale-up steps from initial bench work to finished product.
Dairy Processing: fluid milk processing, ice cream, yogurt and cheese products, Microthermics, CIP test unit.
CEM food analyzer that that provides food analyses reading within few minutes. This analysis is based on a rapid green chemistry process and could be used for all kinds of food products. No hazardous chemicals are used, and the samples cups and filters are disposable.
Accurate and regulatory compliant nutrition facts labels are created using a database analysis and generate nutrition facts panel, Ingredient statement, and allergen declaration of food products.
Pasteurization and sterilization of food products including milk, juices, processed fruit and vegetable, canning, plastic flexible and rigid containers.
Assists in developing new food products, processes, ingredient formulation, etc. Starting with only an idea, the research procedure includes the necessary steps for converting the original home made product into a formulation for scale up, production at pilot plant level, and packaging
FIC is well equipped with over 20,000 square feet of food processing facilities and lab space to help develop product ideas. Our expert researchers can assist in all stages of product development from initial bench work to finished product and consumer acceptance.
Thermal Processing: thermal studies, fruit and vegetable canning, food beverages, blanching, juice extraction.