The University of Kentucky Food Systems Innovation Center (FSIC) uses a multi-disciplinary approach to providing applied research solutions to Kentucky's food businesses.
Our goal is to develop strong food businesses by facilitating the profitable production, processing and marketing of local, healthful foods by integrating research, education and extension programs. By working closely with the Kentucky Department of Agriculture, Kentucky Center for Agriculture and Rural Development, Kentucky Farm Bureau, Farmers Markets and Cooperatives the FSIC assists the efforts of small and large manufacturing firms as well as farms transitioning from tobacco dependence to value added food production.
FSICs technical Services include process validation studies, sensory panels, shelf life evaluation, pH and other chemical analyses. Market studies such as consumer, sensory and demand studies are also available to provide clients with market intelligence to make informed decisions. In addition, the FSIC offers HACCP and food defense training and administers MarketReady training for producers that want to sell to restaurants, distribution chains and retailers.