The Seafood Innovation Laboratory is a food grade space designed to support product development, quality analysis and shelf-life testing of aquatic foods. It contains equipment to both make and study the rheological properties of protein gels. It contains fish sausage making equipment, jacketed Hobart mixers, fish sausage stuffer, ohmic heater and incubators. It also contains gel testing equipment that includes torsion and Sintech texture monitors, dynamic rheometer, texture profile analyzer, and a differential scanning calorimeter.
If you are interested in working in this area or using this equipment contact Angee Hunt.