|
Industry
partnerships
Tremendous strength can be found in the
partnerships that link the food industry to our department. There are
several active formal industry groups attracted to OSU for the highly
relevant R&D partnerships they provide, including:
-
Center for Advanced Processing and Packaging Studies
(CAPPS): The mission
of CAPPS is to conduct industrially relevant research directed at
developing methods and technologies for the production of safe,
marketable, high-quality shelf-stable aseptic and refrigerated
extended shelf-life products.
-
Center for Innovative Food
Technology (CIFT) is an
industry member organization with the mission of enhancing food
manufacturing competitiveness. Its many sources of support include
the Ohio Department of Development and federal manufacturing
extension competitive grants. CIFT administers a specific federal
appropriation (through USDA) that provides matching funds for food
industry relevant research and development.
-
Eggtech Limited (www.eggtechltd.com)
: Academic discoveries leading
to new jobs and economic growth is a key focus of OSU and the state
of Ohio. OSU food science adeptly forms teams with industry to
transfer technology to actual practice. An example of this is the creation of a new company, Eggtech Limited, to meet the
needs of the U.S. egg safety action plan.
-
Food Industries Center (FIC):
The FIC provides a multi-use facility where companies and
entrepreneurs receive comprehensive technical assistance and
training to develop and expand their food businesses.
-
Midwest Advanced Food
Manufacturing Alliance (MAFMA):
MAFMA is an association of leading research universities and
corporate partners formed to develop and transfer new manufacturing
and processing technologies for food products from crops and
livestock. The purpose of MAFMA is to expedite the development
of new manufacturing and processing technologies for food and
related products.
-
Swiss Cheese Consortium: The
Swiss Cheese Consortium, formed in 1999, is comprised of Swiss
Cheese manufacturers, distributors and organizations that supply
starter cultures. It was formed to support research aimed at
improving the quality of Swiss cheese. Members pay an annual
fee. Research has been directed to many aspects of Swiss
cheese, including microbiology, manufacture and flavor chemistry.
Four PhDs and three MS degrees have been granted under this program
and several post doctorate research projects have been supported.
|
