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  Graduate School-New Brunswick 2008-2010 Research Centers, Bureaus, and Institutes Center for Advanced Food Technology (CAFT)  

Center for Advanced Food Technology (CAFT)


Nabisco Institute for Advanced Food Technology

65 Dudley Road, Cook Campus

New Brunswick, NJ 08901-8520

Telephone: 732-932-8306; Fax: 732-932-8690

Email: kokini@aesop.rutgers.edu

Donald W. Schaffner, Director

The Center for Advanced Food Technology (CAFT) is a unique, cooperative venture between the food industry, academia, and government. It strives to create and enhance applications of scientific knowledge and technologies that address product, process, and manufacturing needs for the delivery of high-quality, health-promoting foods and food materials to consumers. Research programs involve about 30 faculty members, staff, and students from 10 university departments. In the Cooperative Research and Technology Transfer Program, multidisciplinary teams carry out precompetitive and targeted research in the areas of materials science, flavor science, safety and health promotion in processed foods, and nutraceuticals. In the Advanced Manufacturing and Outreach Program, multidisciplinary teams research, develop, demonstrate, and assist in the commercialization of packaged food manufacturing technologies using a full-scale demonstration manufacturing plant. The CAFT Instrumentation Support Facilities Program provides research, development, and training activities focused upon mass spectrometry and chromatography, spectroscopy and calorimetry, and rheological measurements and extrusion cooking. Economic and human-resource development are integrated with the discovery of new knowledge and the transfer of technologies throughout CAFT programs.

 
For additional information, contact RU-info at 732/932-info (4636) or colonel.henry@rutgers.edu.
Comments and corrections to: Campus Information Services.

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