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Value-Added Agriculture
K-State Resources
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Works with entrepreneurs and community leaders to
transform their ideas into excellent solutions for their customers and
citizens. To help their clients transform ideas into valuable solutions,
they surround them with all the necessary resources for success:
physical resources, financial resources, human resources and
organizational resources. They are committed to helping ag and rural
entrepreneurs succeed in their attempts to increase the value they
present to their customers. They are committed to making small towns and
rural communities competitive places to do business in an increasingly
global marketplace.
Visit their Web
site
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The Value-Added/Product Development Lab includes facilities, equipment
and instruments for bench-top food product development, packaging and
physical, chemical and microbiological analyses of foods. Part of the
facility is specifically designated for accelerated shelf-life testing
of food products, and is equipped with controlled atmosphere incubators.
The Lab’s staff offers food-related businesses, processors, and
entrepreneurs numerous services.
Visit their Web site
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The Sensory Analysis Center can assist clients with project design,
testing, analysis and interpretation. The center's wide range of testing
services have been performed for flavor, texture, appearance and/or feel
of foods, beverages, packaging materials, ingredients, pet foods,
over-the-counter pharmaceuticals, textiles and paint finishes.
Visit their Web
site
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The Extrusion Center features state-of-the-art
pilot facilities for extrusion processing research. More than 150 food,
feed and industrial products have been researched, manufactured and
commercially tested in these plants since 1990. Typical product
applications include savory snacks, ready-to-eat breakfast cereals, pet
foods and aquatic feeds.
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The Thermal Processing Lab's mission is to educate food processors,
evaluate larger-scale food formulations and provide first-hand
experience with typical processing equipment. The Thermal Processing Lab
allows operators to process their products from the raw stage through to
the packaged, finished stage, before making large investments.
Visit their Web site |
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The Dairy Processing Plant is a 9,600-square-foot
facility equipped to make a variety of dairy products. The dairy
facility can be used for the manufacture of new products, as well as to
study new ingredient functionality.
Visit their Web site |
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The Meat Science Support Facility provides meat
processors and entrepreneurs with an opportunity to use various aspects
of a 23,000-square-foot, state-of-the-art meat science complex. The
facility provides opportunities for harvest, chilling, fabrication,
processing, curing, smoking, packaging display and cooking of meats.
Visit their Web site |
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Dr. Vincent Amanor-Boadu
306 Waters Hall
Manhattan, KS 66506
(785) 532-3520
vincent@ksu.edu
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Dr. Fadi Aramouni
216D Call Hall
Manhattan, KS 66506
(785) 532-1668
faramoun@ksu.edu |
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Sherry McGraw
139 Justin Hall
Manhattan, KS 66506
(785) 532-0163
mcgraw@ksu.edu
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Eric Maichel
1980 Kimball Ave.
Manhattan, KS 66506
(785) 532-4802
emaichel@ksu.edu |
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Dr. Fadi Aramouni
216D Call Hall
Manhattan, KS 66506
(785) 532-1668
faramoun@ksu.edu |
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Dr. Karen Schmidt
138 Call Hall
Manhattan, KS 66506
(785) 532-5654
kschmidt@ksu.edu |
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Dr. Elizabeth Boyle
251 Weber Hall
Manhattan, KS 66506
(785) 532-1247
lboyle@ksu.edu |
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