Above: Food science and nutrition students fill jars with salsa. Right: A few of the products made by the FPRL that are available at the Farm Market.

Anonymous gift boosts food research

by Mary Lisa Russell

Whether it's a snappy salsa you crave or olallieberry jam, the new Food Processing Research Laboratory (FPRL) pilot plant at Fresno State will be better equipped to make more products, thanks to an anonymous $50,000 gift.

"This contribution will help purchase a 'cooling tunnel' that cools down thermally processed products like jams, jellies, and salsa after they are heated and capped," said Dr. Dennis Ferris, assistant professor of enology, food sciences and nutrition. "The students need this experience to learn proper techniques for thermal processing of acid foods." An acid food, such as salsa, is one that has a pH level below 4.5.

Ferris said that food processing is a growing industry and that nearly 93 percent of all tomato processing in the nation is done in the San Joaquin Valley.

Ferris also noted that food processing is the number one manufacturing industry in the United States in total value of shipments. "With such a growing business, industry needs a qualified work force," he said.

"We have more jobs than we have students to fill industry positions," said Ferris.

Although the FPRL was initiated nearly a decade ago, it remained dormant due to lack of space and inadequate budget. About four years ago, Drs. Carter Clary, Marie Dunford and Ferris, all enology, food science and nutrition faculty, tried putting the processing plant in working order.

The FPRL currently processes jams, jellies, salsa, salad dressing, cranberry sauces, biscotti and a variety of acid foods.

Ferris explained that the FPRL can do the thermal processing of low acid foods once the retort (large pressure cooker), donated by FMC Corporation of Madera, is installed. Low acid foods that will be processed include canned corn, beans, peas, meats and other foods grown on campus.

Ferris said he and his colleagues are working to create a food processing program that will excel in food science and technology.

"We still have a long way to go, because all we have are the basic units, thermal processing and dehydration," said Ferris. "We want to add the basic unit of refrigeration/freezing and more current technology like Ohmic heating, high-pressure processing, high-intensity light processing, and other cutting-edge techniques."

Ferris said that private gifts, like the $50,000 the FPRL just received, will accelerate current technology into the program. "We need the equipment to employ the techniques, and the private funds help us keep up with industry methodology," he said

So what's next for the FPRL? Pizza - according to Ferris - with all the toppings supplied by Fresno State farm products. For more information call ext. 8-2164.