Pilot Plants
From concept to commercialization.
Ohio State's pilot plants provide flexible spaces for research, teaching, product development and industry collaboration. Mobile equipment can be arranged to accommodate a variety of processing needs, allowing researchers, students and industry partners to move products from concept to commercialization.
Capabilities
Dairy Processing
Fluid milk, ice cream, yogurt, cheese products,
Microthermics, CIP test unit
Refrigerated and Frozen Foods
-10°F and -40°F freezers, blast freezing, freeze drying
Snack Foods
Extrusion, baking, mixing, frying, dehydration
Thermal Processing
Heat penetration studies, fruit and vegetable canning, blanching, juice extraction, hot fill.
Product and process development
Shelf life testing
Refrigeration and incubation chambers are utilized to conduct real-time and accelerated methods of testing based on product-specific storage
requirements and end-of-shelf life parameters.
Nutritional labeling
Nutritional analysis and labeling is an important part of product development. Accurate and regulatory-compliant nutrition facts labels are created using Genesis R&D Food Formulation and Labeling Software. Labels also include an ingredients list and allergen statement.
Industry training
The Food Industries Center offers in-person and virtual training courses for companies and entrepreneurs, tailored to all experience levels from new employees to plant managers. Customized on-site training and Spanish-language delivery are available upon request.
Advanced CIP Workshop
Two-day course featuring CIP experts covering the latest in cleaning and sanitation for food and dairy processing plants.
Cleaning and Sanitation Basics
One-day introductory course on cleaning and sanitation in food and dairy processing operations.
Preventive Controls for Human Food 2.0
Provides an overview of how to create a Food Safety Plan to comply with the Hazard Analysis and Risk-based Preventive Controls for Human Foods rule.
Introduction to Food Components
This online, on-demand course introduces food industry professionals to the major components of food and their nutritional properties.
Pasteurization Workshop
Covers pasteurization concepts, equipment, regulatory applications, and HTST/UHT systems.
Food Extrusion Workshop
Four-day course on extrusion technology, innovations, and applications including DX, TVP, and HME products.
Introductory HACCP
Two-day International HACCP Alliance-accredited workshop on hazard analysis and integrating food safety programs.
Introduction to Food Manufacturing
This online, on-demand course covers food manufacturing, including processing, preservation, fermentation, additives, and packaging.
Better Process Control School
Meets FDA and USDA training requirements for low-acid and acidified canned foods.
Food Safety and GMPs
One-day course introducing food safety and good manufacturing practices for processing employees.
Food Science Essentials
Introductory online, on-demand course covering core food science and technology concepts for professionals new to the field.
Introduction to Food Safety
This online, on-demand course introduces fundamentals of food safety, including foodborne illness, regulatory requirements, and food safety systems.
Partner With the Food Industries Center
Access workforce training, technical expertise, and industry-focused services designed to support your organization's success.
Email: osufic@osu.edu
Phone: 614-292-7004