The Food Processing Center
University of Nebraska-Lincoln
Economic Development through
Value-Added Products
– Market research
– Market needs
– Competitive markets
– Competitive product
– Product needs
– Product development
Food Product Development
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Idea
Market objective
Product characteristics
Product functionality
Norms and regulations
Manufacturing
Packaging and marketing
Integration of Services to
Support Food Processors
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Scientific, technical and research support
– Department of Food Science and Technology
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Delivery of services
– The Food Processing Center
The Food Processing Center
Rolando A. Flores, PhD
Center Director
Established in 1983
 Mission: To advance the value-added food
manufacturing industry by partnering on
technical and business development from
idea through ongoing market support
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FPC Services
Market &
Business
Development
Dairy Store
Pilot Plant
Food
Processing
Center
Laboratory
Testing
Educational
Workshops
Market & Business Development
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Product Scale Up
Process Development
Product Development
Microbiological
Analytical
Sensory
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Market Research
Product Research
Marketing and
Promotional Strategies
Business and Feasibility
Planning
Food Entrepreneur
Assistance Program
Industry or business
specific workshops
Pilot Plant
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Extrusion
Dehydration Technologies
Dairy Production and Research
Modified Atmosphere and Vacuum Packaging
Tortilla and Chip Processing Line
Meat and Poultry Processing
Wet Products Processing
Bakery Processing
Workshops
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Food Entrepreneur Assistance Program (FEAP)
Ingredients & Ingredient Functionality (3-day
seminar)
Applied Extrusion (4-day seminar)
Better Process Control School (4-day certification
short course)
Organic foods (being developed)
Special topics as needed
Laboratory Testing
Acidified Foods Program
 Bromate Analysis
 Microbiology
 Nutritional Labeling
 Shelf Life Testing
 Starch Analysis
 Printed Microarrays
(new service)
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Current Tasks
Strengthen linkages with producers and
processors in the state
 Maintain and develop closer relationships
with economic development agencies in
the state
 Strengthen work with producers of nontraditional farming
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New Services
Quality assurance and quality control
Process engineering
Microarray testing
Dry fractionation of grains
Entrepreneur courses in Spanish
Assist the wine industry in Nebraska
Assist food processors with international market
needs
 Bring new and advanced processing
technologies to the state
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Food Science & Technology
Food
Microbiology
& Safety
Specialty
Products/
Processes
Nutraceuticals
Food Science
&
Technology
Grain
Processing
Allergens
Rolando A. Flores, PhD - Director
Telephone: 402-472-1664
E-mail: rflores2@unl.edu
Joan Scheel - Marketing Services
Laurie Keeler - Pilot Plant Manager
Telephone: 402-472-8852
402-472-7803
E-mail: jscheel2@unl.edu
lkeeler1@unl.edu
Suzanne Weeder-Einspahr
Bethany Jackson
Marketing, Grant Writing
Product Development
Telephone: 402-472-5806
402-472-8917
E-mail: sweeder1@unl.edu
bjackson4@unl.edu
Mark Hutchison - Local Foods
Jill Gifford – Entrepreneur Program
Telephone: 402-472-0381
402-472-2810
E-mail: mhutchison1@unl.edu
jgifford1@unl.edu
Dave Mclaren – Marketing, Grant Writing
Telephone: 402-472-9817
E-mail: dmclaren1@unl.edu
¡GRACIAS!