Nabisco Institute for Advanced Food Technology
65 Dudley Road, George H. Cook Campus
New Brunswick, NJ 08901-8520
Telephone: 732-932-8306; Fax: 732-932-8690
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.