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Value to the Valley is a collaborative effort between the food industry and California State University, Fresno, to promote value-added food processing in the Central Valley.
CFSNR/Industry Partnership Activities
Improve Profitability
Develop New Product/Process/Package
Expand Market Window
Assess/Improve Technical Skills
CFSNR Services
Product/Process/Package Development
Product Evaluation and Characterization
Package Evaluation and Characterization
Packaged Product Evaluation
CFSNR/Industry Partnership Activities
• Improve profitability
• Develop new product/process/package
• Expand market window
• Assess/Improve Technical Skills
Improve Profitability
• Site visits and problem identification
• Product reformulation and process redesign
• Institute process control
• Reduce process time, product/package cost, labor cost, and waste
• Improve product quality and production rate
Develop New Product/Process/Package
• Ideation, brain-storming, and market opportunity identification
• Economic and technical feasibility
• Project design
• Applied research and development
• Technology transfer and scale-up
Expand Market Window
• Shelf-life determination and expansion
• Geography specific product and package development
• Application of national and international laws and regulations
• Assessment of competitive markets
Assess/Improve Technical Skills
• Need-based on-site workshop
• Short courses at California State University, Fresno
• Web-based Instruction
CFSNR Services
• Product/Process/Package Development
• Product Evaluation and Characterization
• Package Evaluation and Characterization
• Packaged Product Evaluation
• Plant Design and Process Economics
• Regulation, Safety, and Sanitation
Product/Process/Package Development
• Product Formulation
• Process development and optimization
• Package design and development
• Equipment specification and procurement
• Cost estimation and pricing
• Scale-up
Product Evaluation and Characterization
• Moisture sorption isotherm
• Microbiological evaluation
• Nutritional evaluation
• Sensory evaluation
• Focus group and consumer testing
Package Evaluation and Characterization
• Permeation/migration of organic vapors and contaminants through packages
• Water vapor and oxygen transmission rate
• Seal integrity and leak detection
Packaged Product Evaluation
• Modeling and prediction of shelf-life
• Food-package compatibility
• Light-induced oxidation (bleaching)
• Process/machine compatibility
{ CATI , CFSNR }Copyright © 1996. All rights reserved.
CALIFORNIA AGRICULTURAL TECHNOLOGY INSTITUTE - CATI
College of Agricultural Sciences and Technology
California State University, Fresno
Web Master
