These laboratory facilities will be used for commercial food product development and for sensory evaluation

Food product development laboratory and sensory laboratory TJ105 & 105A These laboratory facilities will be used for commercial food product development and for sensory evaluation of these products. This facility is to be used one client at a time as a pilot plant and not for full scale production. Because of the size of the facility only ten people can be in the FPDL at one time. The following types of products may be developed in this facility: acidified food, breads and baked goods, dehydrated (freeze-dried and conventional) food, smoked food, fermented food, pasteurized food, refrigerated and frozen food. Food may be packaged in jars or bottles, plastic tubs and vacuum sealed packages. Client using these facilities will be handled as follows: Consult with Extension food technology specialist to evaluate scope of project. A project plan will be drawn up for each project. Projects involving sensory evaluation will require evaluation by NMSU Institutional Review Board for human test subjects. Client will view “Its Good Business: Processing Salsa Safely” video which covers Good Manufacturing Practices (GMP). Clients will be given an instructional sheet on use of the facilities. Client will be given instructions on operation of equipment they are using. Operation manuals are available in a plastic binder. Client will be supervised by trained personnel when using this facility. Clients, food technology personnel and NMSU students will follow ...