Center for Advanced Food Technology

Program name and description:     Work with a Faculty Member. The Center gives grants to support research programs of faculty members in several departments, among them Biochemistry and Microbiology, Biological Sciences, Ceramics Engineering, Chemical and Biochemical Engineering, Chemistry, Food Science, the Graduate School of Management, Industrial Engineering, and Mechanical and Aerospace Engineering. In addition, the Center maintains several facilities: analytical laboratories in mass spectrometry and chromatography, in rheological measurements and extrusion cooking, and spectroscopy and calorimetry. The Food Manufacturing Technology Facility contains a commercial scale food manufacturing plant, and experimental product development kitchen and quality control laboratory. Opportunities are available for students to gain hands-on experience with food product and process development at the Center's Food Manufacturing Technology facility. Students work on assignments that respond to "real-life" food industry client needs. Undergraduates may arrange to work with a faculty member who is supported by the Center or in one of the Center's facilities either on a voluntary basis or for pay.

Course number (if applicable):           Credits:    

Contact person:    Prof. Jozef L. Kokini        Telephone:    932 8306    Ext.:  313

Participants:   

Students normally have two years of course work in a discipline that provides background relevant to the tasks assigned.

Student products:    

Requirements are set by the faculty member or a staff member of CAFT.

Edited 9/20/96