Centers & Facilities
Food Science Research Centers & Facilities
Many faculty members lead research centers and facilities through our integrated mission
and collaboration with the Arkansas Agricultural Experiment Station. These centers serve to advance research, provide resources and information to the
general public, and assist entrepreneurs and retailers with consumer feedback.
Arkansas Food Innovation Center
The Arkansas Food Innovation Center uses food scientists, facilities and equipment to help farmers and food entrepreneurs create commercial, retail-ready products.
Center for Food Safety
The Center for Food Safety conducts research on the safety and quality of food products with a focus on biological, chemical and physical hazards.
Center for Human Nutrition
The Center for Human Nutrition is a cross-campus initiative that brings together interdisciplinary faculty conducting nutrition research in the Division of Agriculture, the University of Arkansas Fayetteville and the University of Arkansas for Medical Sciences Northwest Arkansas.
Rice Processing Program
The U of A Rice Processing Program conducts basic and applied research to enhance the quality and value of rice and rice products. Their research includes everything from harvest to assessing processed rice products. (Note: Arkansas is the No. 1 rice-producing state in the U.S.)
Sensory Science Center
The Sensory Science Center conducts basic and applied research to better understand the roles of sensory aspects not only in food perception and acceptance but also in the quality of life. Their services include consumer testing, focus groups, behavior analysis and more.
Arkansas Food Innovation Center at MCO
The Arkansas Food Innovation Center at the Market Center of the Ozarks supports local food entrepreneurs with a 45,000-square-foot food processing facility, shared-use commercial kitchens, bottling capabilities, and business development resources.
Center for Beverage Innovation
The Center for Beverage Innovation brings together researchers, industry partners, and students to drive discovery in beverage development and quality by combining analytical chemistry, sensory science, and agricultural innovation.