The Pasta Processing Laboratory is a food safe space equipped to demonstrate the impact of raw materials and processing on end product quality for traditional pasta, ravioli and gluten-free pasta.
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The Soy Foods Laboratory provides a fully food-grade space for developing, testing, and producing soy-based and plant-based foods, including soymilk, tofu, natto, tempeh, miso, and plant-based beverages.
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The Extrusion Laboratory is equipped with a Wenger TX-52 twin-screw extruder for demonstrating the impact of raw materials and processing conditions on the organoleptic, textural, and nutritional characteristics of these foods.
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The Baking Laboratory is a state-of-the-art facility dedicated to instructional use. Our lab supports a wide range of baked goods, including pan breads, tortillas, buns, artisan breads, cookies, cakes, and more.
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The Rheology Laboratory is equipped to evaluate oilseeds, whole grain, milled products, and finished products in a quality control environment with an array of equipment and instruments.
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The Pilot-Scale Milling room is capable of milling spring wheat, winter wheat, or durum wheat into refined flour, whole wheat flour, or semolina, respectively.
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The Grain Processing Room
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The Oilseed Processing Laboratory has full pilot-scale capability for oilseed extraction on a wide variety of crops.
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The Stone Mill Room embraces the growing trend of producing nutritionally rich stone-milled and whole grain flours.
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The Sensory Kitchen and separate sensory testing room is used for individual consumer sensory panels.
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The Feed Production Center is a hub for education and technical assistance in feed mill management and manufacturing technologies, serving both domestic and international clients.
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