The Food Science Laboratory provides services in product development, nutrient analysis, and food safety.
Research scientists have a special knowledge and interest in cereal grains and oilseed processing.
The lab has a track record for providing assistance to entrepreneurs in various activities associated with getting processed foods to market. We have conducted chemical analyses of ingredients or finished food products such as mixed grains, an award-winning gourmet mustard, Indian fry bread mix, buffalo meat, and numerous varieties of meat jerky. The support of commodity agencies such as the South Dakota Soybean Research and Promotion Council and the South Dakota Corn Utilization Council have contributed to the Test Kitchen and Product Testing facility. Funded projects have allowed for the testing of speciality recipes and publication of a soy cook book. The laboratory has a computerized sensory evaluation facility used in taste testing.