We are committed to advancing sanitation because cleaning and sanitation are essential to maintaining a facility in which all foods that pass through can be deemed safe for human consumption. Our research focuses on advancing sanitation in all aspects of handling, processing, packaging produce, dairy, meat, eggs, seafood, spice and herbs and any other item intended for human consumption, including:
- Products for cleaning and sanitizing
- Methods used to clean (e.g., wash water) fresh and minimally processed foods to ensure these foods are free of harmful contaminants
- Protocols for each method
These activities are carried out in a variety of locations from farm to factory and require varying levels of attention to different aspects of sanitation depending on the food, time in transit, processing methods and when and how the consumer will receive it.
The university encourages a strong link between student development and industry career preparation. Food processing and technology students are involved in industry research activities on a routine basis and are encouraged to engage in the many industry internship opportunities.
Members and non-members may support graduate student research through scholarships and internships.
Student membership may apply for small grants to support applied research in sanitation and manufacturing-related food safety.
The Food Processing Center located at Nebraska Innovation Campus at the University of Nebraska–Lincoln is a state-of-the-art facility with a vast array of working food processing equipment and spaces to carry out research. A dedicated 4,000-square foot sanitation space is available for applied research and teaching activities. Microbiology and chemistry laboratory space is available for teaching and research purposes.
Industry stakeholders are keenly interested in working with the university for applied research in food processing. The university's food science and technology department includes 30 faculty with expertise in all areas of food processing and engineering. Faculty are closely engaged with teaching and conducting research for the food industry.