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SUBJECT AREAS: Food Processing, Food Product Development,
Sensory
Analysis, Baked Products.
Telephone: 970.491.3874 or
email: stone@cahs.colostate.edu
| Staff: |
Martha Stone, Faculty Coordinator |
| |
ASSISTANTS: |
| |
Marisa Bunning mbunning@cahs.colostate.edu |
| |
JaniceBrown juicemb@cahs.colostate.edu |
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| Available for problems solving to Colorado
food industries and/or entrepreneurs by providing: |
|
SERVICES
|
FEES
|
|
Nutrient Analysis (Based on ingredients/formulation
provided by client.)
|
$80 (per formula)
|
|
|
|
1. Initial pH screen
2. pH testing
(Based on values from 3 samples from 3 different
batches)
|
|
Water activity (Aw)
(3 samples from 3 different batches)
|
$90 ($30 per sample) |
| Color Assessment |
$30 (per sample) |
| Shelf-life Testing: To provide minimum/maximum
shelf-life of product. (Client must provide 10
units/sample evaluation.) |
$30 (per week of testing)
|
| Product Development Consultation |
$75 |
|
|
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OTHER SERVICES: Fees
negotiated based on client needs |
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Sensory analysis (trained or consumer
panels)
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Food safety issues
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Altitude adjustments
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Pilot plant facilities for baked products,
extruded products (including pasta, meats)
-
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Instrumental texture assessment
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Clinical feeding trials
-
Student internship/practicum
experiences |
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