Testing and Developing Safe Food Products

The Kansas Value Added Foods Lab, located on the Kansas State University campus, offers a variety of services to help small businesses and entrepreneurs develop their products to sell commercially. The lab also offers training, such as Better Process Control School for Acidified Foods, which is being conducted online November 2nd and 3rd. Kansas State University food scientist, Karen Blakeslee, and associate professor, Dr. Kelly Getty, co-directors of the Kansas Value Added Foods Lab, discuss how the lab works with individuals and businesses to test and develop safe food products.

Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more.

Send comments, questions or requests for copies of past programs to [email protected].

K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.