The Surimi and Surimi Seafood Lab contains equipment to both make and study the rheological properties of protein gels.  It contains sausage making equipment, jacketed Hobart mixers, 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 Dr. Jae Park.