U N I V E R S I T Y O F I L L I N O I S AT U R B A N A - C H A M P A I G NDepa r t men t o f Food Sc i ence and Human Nu t r i t i on
Illinois Sustainable Food Project
College of Agricultural, Consumer and Environmental Sciences (ACES)
Department of Food Science & Human Nutrition (FSHN)
Pilot Processing Plant Facilities
Facilities Serve:
– Student education (undergrad and graduate)
– Academic research (grants, novel research)
– Extension (outreach, community education)
– Industry partners (testing & scale-up, TTAs)
Integrated Bioprocessing Research Lab
– Focus on energy, chemical, and raw food ingredients
– Emphasis on industry and academic research
FSHN Pilot Processing Plant
– Focus on human consumable food – GMP space
– Balance of teaching, industry and academic research
FSHN Pilot Processing Facility Renovations
Kitchen through pilot-scale processing of
human consumable food products
Facilities
– 7500 sq. ft. of high bay pilot processing plant
IDPH & FDA approved
Suites for food production & teaching
Sanitary HVAC system & improved utilities
– Product Development Kitchen
– Food Analysis Laboratories
– Dry, Cold, & Chemical Storage Areas
– Conference Room
Pilot Processing Plant Staff
Brian Jacobson
Assistant Director of Pilot Plant Operations
(217) 300-5404
advancement.aces.illinois.edu • pilotplant.aces.illinois.edu
Jedi Brown
Food Service Administrator II
(217) 300-5781
Illinois Sustainable Food Project Overview
Campus Local Food Production
– Partnership with Department of FSHN, Crop
Sciences/SSF, & University Dining Services
– Student Sustainability Committee (SSC)
– Ongoing operations supported by Dining Services
Products
– Tomato-based sauces
2015 – 25% of campus pizza sauce/100% by 2017
– Flour & other milled products
Stone milling line – 50,000lbs of grain in 2017
– Hot sauce
Test batches complete, full production 2017
– Beverages & jams/jellies
Test batches 2017, full production 2018
Pizza Sauce
• 2000-5000 pound batch runs of tomatoes from SSF
• Hot break process to maintain viscosity and speed processing time
• Optimized for paste tomatoes, but also handles “seconds” globes, heirlooms, and cherry tomatoes
• Packaged in ½ gallon 9”x13” pouches, stored in reusable totes. Currently frozen, future shelf-stable at room temperature
Flour Milling
• 20” stone milling & sifting line
• Handles wheat, corn, and any other dry, flowable grain
• Full complement of compositional and functional analysis equipment
• All grain grown on UIUC research fields• 2017
• 18,000 lbs of soft wheat• ~30,000 lbs of corn
• 2018• ~20,000 lbs of hard & soft wheat• ~30,000 lbs of corn
Other Products
• Dispensable hot sauce in 2017• 1600 L of fermentation capacity
• Fruit & vegetable juices in 2018• Cold-pressed juices served cold in dispensers or
pasteurized and packaged in 16oz. bottles
• Capability to make various other products in large batches based on equipment availability• Diced vegetables – 16,000 lbs/hr
• Pesto, kimchi, cleaned garlic cloves
• Continuing to expand into other opportunities
Recipe Development Projects
• Focused on “signature” products that can be featured in service, at events, or other applications
• Students in product development class or internships for class credit
• Started trial in 2017 for flour and tomato products, but continue to expand. Likely to look at juice products in 2018
• Managed by Jedi Brown• Integrated with FSHN Product
Development Class & Club
Other Resources & Activities Provided by ISFP
Equipment Capacity
Grain Lab
– Compositional & functional analysis of grains
– Baking performance & recipe optimization
Research Grants Submitted
– Artisan Grain Collaborative
Chicago Food:Land:Opportunity
USDA Local Foods Promotional Program
– USDA OREI
Processing & analysis of organic grains
Community Education & Tours
ISFP Media
College of ACES - https://fshn.illinois.edu/news/local-
foods-food-processing-program-student-farm-allows-campus-
serve-local-and-sustainably
ISEE - http://sustainability.illinois.edu/illinois-reduces-food-
waste-with-homemade-tomato-sauce/
ISFP – Tortilla Expansion
$135,000 for capital expenses only
– Fall 2018 begin production
Capable of producing masa, tortillas, and
tortilla chips from the 50,000+ lbs of corn
we will have each year.
– “Orange & Blue” variety for special campus
events, tailgates, etc.
– Partner with salsa from ISFP
– Products could be sold outside Dining Halls
Uses large amount of existing equipment
ISFP – Pumpkin & Puree Expansion
$139,000 for capital expenses only
Capable of producing purees, pastes,
slurries, emulsions, and nut butters
– Pumpkin puree of high interest
Illinois
Highly nutritious
– Improved sauces – BBQ
– Products can be sold outside Dining Halls
Uses large amount of existing equipment
ISFP – Extrusion Coating Expansion
$?? Budget
Capable of producing cereals, pasta, and
puffed snacks from grain grown on campus
– Nutritious “Block I” breakfast cereal
FSHN & College of ACES has procured
the equipment (~$3M), only requesting
dollars needed to provide some ancillaries
and installation needed for this production