Outreach Team

The outreach team includes groups that provide (1) general technical assistance, (2) specific assistance with HACCP plan development and (3) microbiological and nutritional testing.  We also refer some clients who need assistance with acidified and low acid canned foods (LACF) to process authorities.

 

If you or your organization would like to be listed on this page, please email Dr. Schaffner, and your contact information will be added.

 

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Technical Assistance for New Jersey Companies

 

Food Manufacturing Technology Facility

120 New England Avenue

Piscataway, New Jersey 08854

Phone: (732) 445-6130

FAX: (732) 445-6145

http://foodsci.rutgers.edu/caft/support/fmt/manutech.htm 

 

Ms. Linda Gavin, Operations Managers, gavin@aesop.rutgers.edu

 

This facility contains 7,500 square feet of USDA/ FSIS/FDA approved manufacturing space, as well as a Product Development Kitchen and Quality Control Laboratory.  The facility and related equipment are available for short- and long-term use for proprietary product and process development.  Technicians and staff are available to instruct, supervise, and assist in conducting test work.

 

Food Innovation Center

87 East Commerce Street

Bridgeton, New Jersey 08302-2601

Phone: (856) 459-1125

FAX: (856) 459-3043

http://www.foodinnovation.rutgers.edu

 

Lou Cooperhouse, Director, cooperhouse@aesop.rutgers.edu 

 

This center offers comprehensive expertise in business development, market research, product and process development, workforce development and training, regulations and compliance support, and quality assurance and food safety. Their clients include Farmers and Cooperatives desiring to create new businesses based on value-added agricultural products or considering new markets for their existing commodities; Startup Food Companies coping with challenges such as financing, technology, regulations, market development and other infrastructure requirements; Existing small and mid-sized food companies seeking to access new technologies, upgrade quality assurance capabilities, enter new markets, and expand and improve their operations; and Retail and Foodservice Establishments seeking to improve their operations and purchase locally grown New Jersey products.

 
Nutraceuticals Institute

Department of Food Science, Rutgers

New Brunswick, NJ 08901-8520

Phone: (732) 932-9611 x243

FAX: (732) 932-6776

http://foodsci.rutgers.edu/nci/index.htm 

 

Paul A. Lachance, Ph.D., Executive Director, Lachance@aesop.rutgers.edu

 

The Nutraceuticals Institute (NI) is a research, education and outreach program formed through the partnership of Rutgers University (RU) and St. Joseph's University (SJU).  The mission of the NI is to provide a systematic problem-solving approach in which universities, government and industry partner to: perform the scientific research underpinning the initiative; develop safe and efficacious products; standardize quality assurance measures; transfer the technologies developed through research to industry; inform policy decisions; link with the health care industry and develop markets.Food Product Development.

 

Department of Food Science, Rutgers

New Brunswick, NJ 08901-8520

Phone: (732) 932-9611 x230

FAX: (732) 932-6776

http://foodsci.rutgers.edu/daun/

 

Henryk Daun, Ph.D., Professor, daun@aesop.rutgers.edu

 

Dr. Daun teaches a class in food product development each Spring.  Student teams are required to develop actual new food products and may sometimes assist small companies with their product development needs.

 

Food Risk Analysis Initiative

Department of Food Science, Rutgers

New Brunswick, NJ 08901-8520

Phone: (732) 932-9611 x214

FAX: (732) 932-6776

 

Don Schaffner, Ph.D.  Lead Scientist, Schaffner@aesop.rutgers.edu

http://foodsci.rutgers.edu/schaffner

 

The Food Risk Analysis Initiative provides technical assistance to companies through short courses and workshop, over the phone and via email as well as through one-on-one meetings.  Dr. Schaffner has specific expertise in microbial modeling and quantitative risk assessment.  Services provided include statistically based sampling plan design, reviewing heating and cooling process deviations for meat and poultry products, HACCP plan development and general microbiological troubleshooting.

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HACCP plan development

 

Ms. Yundong Zhang, M.S.

Phone: (908) 464-2290

Email: Yundong@aol.com

 

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Nearby Nutrition and Microbiological Testing Labs

 

Many useful services are available from a variety of local testing labs.  If your lab is not listed here, please contact Dr. Schaffner (Schaffner@aesop.rutgers.edu) so that it may be added.

 

Garden State Laboratories

410 Hillside Avenue

Hillside, NJ 07205

(800) 273-8901

Fax: (908) 688-8966

http://www.gslabs.com 

 

Marypaul Laboratories, Inc.

P0 Box 952 12 Wilson Drive

Sparta, NJ 07871 USA

(800) 548-1874

Fax (973) 300-9830

Email:  info@marypaullabs.com

http://marypaullabs.com 

 

Eurofins Scientific, Inc

2394 Route 130

Dayton, New Jersey 08810

United States

Phone: (732) 329-2999 Ext. 264

Fax:     (732) 329-1031

 

Silliker Labs

6390 Hedgewood Drive

Allentown, PA 18106

Tel: +1 610/ 366 9257

Fax: +1 610/ 366 9357

http://www.silliker.com 

 

Food-Tek

50 Intervale Road

Boonton, NJ 07005-1056

United States

Phone: 973-257-4000

Fax: 973-257-5555

www.foodtek.com

 

Sanipure

178-182 Saddle River Road

Saddle Brook, New Jersey 07663-4619

Phone: (201) 843-2525

Fax: (201) 8434934

sanipure.labs@verizon.net

 

Microbac Laboratories, Inc.

South Jersey Division

104 Ganttown Road

2nd Floor, Suite D

Turnersville, NJ, 08012

Phone: (856) 227.5680

Fax: (856) 227.7057

http://www.microbac.com/index.html

EMSL Analytical Inc.
107 Haddon Ave.
Westmont, NJ 08108
Phone: 800-220-3675 x1218
Phone: 856-858-4766
http://www.emsl.com

 

 

 

 

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Process Authorities for Acidified and Low Acid Canned Foods

If you make a food product classified as an acidified or low acid canned food (LACF) by FDA or USDA you will need the assistance of a process authority. If you are a process authority, and are not listed here, buy would like to be, please contact Dr. Schaffner (Schaffner@aesop.rutgers.edu) so that you can be added to the list.

New York State Food Venture Center
Cornell University

(315) 787-2273
Geneva, NY 14456

necfe@nysaes.cornell.edu

http://www.nysaes.cornell.edu/necfe/

Food Products Association

(202) 639-5900
Washington, DC 20005
http://www.fpa-food.org/

PhF Specialists Inc.
Bus: (408) 275-0161

San Jose, CA 95150

phfspec@pacbell.net
http://www.phfspec.com/

Tom Ragusa

Thermal Process Technology, Inc.
(630) 961-9987

Naperville, IL 60564
tjragusa@worldnet.att.net

TechniCAL
New Orleans, LA 70123
(504) 733-0300
http://www.tcal.com/

Strasburger & Siegel, Inc.

Hanover, MD. 21076
(800) 875 6532
(410) 712 7373
http://www.sas-labs.com/