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Commercial Food Laboratory

Image of Extension Food Technology from left: Beth Meyers, Roy Pennock Jr., Marissa Lopez,
Extension Food Technology from left:
Beth Meyers, Roy Pennock Jr., Marissa Lopez,

The purpose of this laboratory is to have a facility and commercial equipment available to develop food products from family recipes or fine tune commercial formulations before a full-scale production. Along with food processing the facility will have a separate area to test food products for sensorial qualities such as texture, flavor and appearance. Other equipment available is instrumental texture analysis and color measurement. The principal users of the laboratory will be NM food processors, however, students working on food product development or food related projects may also use facility.

Image of Students prepare samples for sensory testing.
Students prepare samples for sensory testing.
Image of Gene Baca of Bueno Foods waiting for his sample in sensory booth
Gene Baca of Bueno Foods
waiting for his sample in sensory booth
Image of Pasteurizer heat exchanger clean up
Pasteurizer heat exchanger clean up
Image of Levi Conklin and Rudy Silva operate pasteurizer in food product development laboratory.
Levi Conklin and Rudy Silva operate pasteurizer
in food product development laboratory.

Tortilla Formulation Project

Engineering Technology Senior Students Project Fall 2007

Image of tortilla students
Senior engineering technology students: Robert Becerra, Julian Gonzalez, graduate student, Jose Armijo, In Food product Development Laboratory (Tejada 105).
Image of tortilla
Steeped yellow corn, ground corn and Tortilla press.
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Corn tortilla balls, press and cooked tortillas
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Grinding steeped yellow corn
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Mixing ground corn
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Pressing and cooking Corn tortillas
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Pressing and cooking Corn tortillas
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Pressing and cooking Corn tortillas
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Instruments and template used cut tortilla samples
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Texture analyzer pull test
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Texture analyzer pull test
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Team hard at work In GT 300W running tortilla Samples on texture analyzer