Institute of Research Science and Technology

							    Research Funding
      and Support
                                                                  Institute for
                                                                 Food Science,
                                                                  Technology
     A talented multidisciplinary
scientific staff, in conjunction
                                                                      and
with the academic interests of
graduate and undergraduate stu-
                                                                  Nutritional
dents studying food technology
and nutritional science partici-                                 Biochemistry
pate in the Institute's research
activities. For students, the re-
search often augments their the-
sis work or research practicum.
Virtually any research venture or
proposal will be examined by
our research committee on the
basis of cost and technical feasi-
bility.

   The Institute's work is sup-
ported by tax-deductible busi-
ness and industry grants, subcon-
tracts or fees for services ren-
dered, plus subcontracts or
awards from the National Insti-
tutes of Health and other govern-
ment agencies.

Proprietary developments, pro-
duction processes, and formula-
tions will be held in strict confi-
dence according to our clients'
requirements.                         Framingham State College
                                           100 State Street
                                       Framingham, MA 01701
INSTITUTE GOALS AND CURRENT RESEARCH
                                                                                                                                Professional Scientific Staff
Resolution of Complex Food and nutrition                            Research Activities                             Scientific capabilities of the Institute's staff include
problems requires strategically planned and                                                                     a wide range of specialists who have excellent creden-
                                                   Current research efforts include a variety of nutritional    tials. Academic, industrial, and practical expertise in-
carefully executed solutions. Nearly every
                                                   biochemical studies along with several in advanced ana-      cludes the full scope of interests including classical
aspect of modern food product development,         lytical chemistry and food product development. Food         food science and technology, food product develop-
processing, toxicology, flavor, deterioration,     resource development involving new plant crops or            ment, nutritional biochemistry, advanced analytical
labeling verification, packaging, and ingredient   maricultured foods and their environmental protection        chemistry, applied nutrition and dietetics. Dietetic
application involves chemical or microbiologi-     are also considered. Specific studies include:               support employs American Dietetic Association reg-
cal considerations. There are few dimensions                                                                    istered dietitians.
of nutritional science where the challenges are    •   Epidemiology studies on epidemic levels of
more complicated than those of applied food            osteoporosis and pioneering nutritional                               Modem Food Research Pilot Plant
                                                       biochemistry work on bone growth and                                       and Analytical Facilities
biotechnology, or the interactions of environ-
                                                       metabolism in young women                                   As a higher educational "Center of Excellence" in
mental food contaminants, nutrition, and pub-      •   Dietary calcium intake and hypertension in you           food science and technology, the Institute maintains a
lic health. In these instances the established          people                                                  food pilot plant facility designed to cope with many
scientific record is routinely tested.             •   Vitamin and antivitamin effects on bone structure        facets of food and nutritional research. Some of the
                                                   •   Advanced laboratory robotic systems development          facilities' capabilities include:
The Institute for Food Science,                        for complex high volume chemical analysis
T e chnol o gy an d N ut ri t io nal               •   Flavor encapsulation technology designed for                 * Spray drying              * Filtration
                                                        newly formulated baked foods                                * Freeze drying             * Freezing
Biochemistry is a research arm of the
Chemistry and Food Science Department at           •    Dietary behavior and characteristics of lactose             * Frying                    * HTST Pasteurization
                                                       intolerant females related to the presence or                * Colloid milling           * Flash freezing
Framingham State College. As an outgrowth                                                                           * Homogenization            *Complete test-recipe
                                                       absence of osteoporosis
of the College's century-long commitment to        •   Unit process food engineering research studies in            * Blending                   and food formulation
food and nutritional studies, the Institute is         food biotechnology designed for commercial pro-              * Baking                     trials
dedicated to business and academic challenges          duction of a low calorie, high protein fat substitute
dealing with foods and nutrition as well as            for use in ice cream, salad dressings, mayonnaise,          Proximate, microbial, and specialty analytical pro-
supporting research on advanced food tech-             and microwave cake mixes                                 cedures such as aflatoxin surveys are routine. Ana-
nologies in the Commonwealth.                      •   Public health surveillance of foods sold in the          lytical chemistry is supported by a range of instru-
                                                       Commonwealth for truth in labeling, food safety          mentation including liquid (HPLC) and gas (GC)
Research programs are tailored to the require-         compliance, filth, and carcinogens                       chromatography, gas chromatography/mass spectrom-
ments of business and academic interests large                                                                  etry (GC/MS), laboratory robotics for routine assays
or small-and technical support for start-up           Apart from studies such as those detailed above, the      and procedures, IR, UV-VIS, and fluorescent spec-
business ventures is of special interest since     Institute is interested in working with clients to develop   trophotometry, atomic absorption, gamma-based ra-
the Institute is a fee conscious, knowledge-       quality assurance guidelines for complete food products,     dioanalytical systems, Na +, K +, and Ca + 2 analyti-
based asset of the Commonwealth.                   ingredients, or unit food processing steps.                  cal systems, gel permeation chromatography, and
                                                                                                                many other instruments that permit basic and ad-
                                                                                                                vanced chemical analyses of foods or food resources.