![[Dept. of Food Science]](http://njaes.rutgers.edu/_common/images/subheads/foodscience.gif "[Dept. of Food Science]"){kind=small}
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.
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.
_____________________
HACCP plan development
Ms. Yundong Zhang, M.S.
Phone: (908) 464-2290
Email: Yundong@aol.com
_____________________
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
_____________________
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.eduhttp://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
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