Housed in the Department of Food Science across a courtyard from Dr. Barile's analytical laboratory, our state-of-the-art 800 square foot Milk Processing Laboratory was designed and built to enable collaborative and multi-disciplinary food science research to bring exciting innovations to the food industry, particularly in the realm of novel methods for the fractionation and recovery of bioactive milk components.
The Milk Processing Lab provides an excellent resource for scholarly research as well as collaborations with both dairy and non-dairy industry partners. In addition, the Milk Processing Lab complies with all specifications required to produce materials for sensory evaluations and animal trials with approved Institutional Review Board protocols.