Product Development, Food Safety Modernization Act, and HACCP

Have you ever wondered where all those new food products are created? Food product development is an exciting field combining food chemistry, processing, microbiology, statistical design, and food regulations.

The Kansas Value Added Foods Lab, located in Call Hall, allows undergraduate and graduate students the opportunity to develop new food products and work with entrepreneurs to develop their products to sell commercially. Value-added agricultural products are raw commodities with increased value by adding ingredients or processes that make them more attractive to the buyer and/or more readily usable by the consumer.

Experts

Karen Blakeslee Extension Associate

Dr. Kelly Getty Associate Professor