WELCOME to the online home for the International Center for Food Industry Excellence.
OUR PURPOSE is to conduct systematic development and evaluation of food products from farm to table and to address the food-related concerns of the society.
WE FOCUS ON providing a multidisciplinary federal- and state-supported program dedicated to improving the safety, quality, utility, and acceptance of food innovations and resultant food products. A key component involves creating a mechanism by which food innovations can be evaluated from the agricultural production, manufacturing, food service, and retail perspectives. |
| ServSafe Workshops |
Please
contact Lane at
lane.kotara@ttu.edu
for class information.
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National Cattlemen's Beef Association Annual Meeting
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January 29 -
February 1, 2011 -- Phoenix, AZ
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MAIN RESEARCH AND EDUCATIONAL EFFORTS:
- Develop pre-harvest, harvest and post-harvest strategies and technologies to improve efficiency and effectiveness of food production systems.
- Develop new food products.
- Determine the microbiological and toxicological safety of food production systems and new food products.
- Research and produce profiles determining the functional and nutritional properties of food innovations.
- Determine consumer perceptions of attitudes toward food innovations and identify techniques to positively influence acceptance.
- Evaluate marketing and economic issues related to food processing, distribution, and point-of-sale innovations.
- Accomplish technology transfer by delivering demonstrations, supplying information and technical assistance, and providing educational outreach programs to all segments of the agricultural and food industry.
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