Food Science Extension
Food Science Extension Programs
The goal of Food Science and Human Nutrition Department’s Cooperative Extension Flavor Chemistry program is to implement the use of flavor/sensory chemistry and consumer science into food production/processing practice. This includes teaching growers the importance of flavor science in pre- and post -harvest practices as well as disseminating newly developed flavor techniques to the flavor professionals. The UF Flavor Chemistry extension program complements the primary research to serve stakeholders in Florida, the US, and internationally.
The goal of the Food Science and Human Nutrition Department’s Fermentation Extension program is to support Florida Fermentation industries through access to specialists in the field, the latest research, and analytical methods. This is accomplished through collaborative research initiatives as well as consultation and referrals to appropriate specialists. Extension faculty in the department focus on various areas applicable to fermentation industries, including: Novel research, processing, safety, regulations, product development, and new technologies. Through connection with state specialists and faculty members, small, medium and large businesses will receive support in order to grow effectively and safely.
The goal of Food Science and Human Nutrition Department’s Cooperative Extension Food Safety programs is to ensure a safe food supply while reducing foodborne illness risks. This is accomplished by teaching proper sanitation, food preservation, and food-handling practices to industry, commercial operations and in the home. UF’s Extension educators, specialists, and professionals conduct a variety of science-based programs for Florida’s citizens and food businesses. Through collaborations with state specialist at Research and Education Centers and agents at UF’s County Extension offices, programs are designed and delivered to promote Farm Food Safety, Food Service and Retail and Home Food Safety.
The goal of the Food Science and Human Nutrition Department’s Cooperative Extension Sensory Program is to provide assistance and training in sensory testing of food products. This is accomplished by providing sensory testing for the food industry in the Sensory Analysis Laboratory in our department, including consumer acceptance testing, discrimination testing, and other sensory testing as needed. Customized sensory training is another way we provide educational opportunities for the food industry. These activities compliment the sensory research being conducted in our department by several faculty members.
Industry Outreach and Product Development
The goal of the Food Science and Human Nutrition Department’s Cooperative Extension Food Industry and Product Development effort is to provide assistance, training and resource identification for our commercial food industry partners and stakeholders. This is accomplished by assistance with troubleshooting product development, quality and manufacturing issues, and by identifying UF/IFAS FSHN and external resources that can support the sustainability and the competitive health of Florida’s food industry.
Our mission is also furthered through facilitating workshops, meetings and conferences that provide educational opportunities to food processors and highlight the expertise of the FSHN Department. A major example of this activity is the annual FSHN-hosted International Citrus and Beverage Conference designed and held to serve the educational needs of our industry stakeholders in the juice, beverage and allied industries.