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Kansas Value Added Foods Lab

Contact Us

The Value-Added/Product Development Lab, located in Call Hall and includes facilities, equipment, and instruments for bench top food product development, packaging, and physical, chemical, and microbiological analyses of foods. Part of the facility is specifically designated for accelerated shelf-life testing of food products, and is equipped with controlled atmosphere incubators.

The Lab's staff offers food-related businesses, processors, and entrepreneurs numerous services. These include the following:

  • Process requests and inquiries in regard to new food concepts.
  • Assist in the production of new foods or consult on methods of adding value to existing ones.
  • Perform a wide variety of physical, chemical, microbiological, and sensory evaluations.
  • Conduct shelf-life tests to determine expiration date.
  • Review product labels for compliance with state and federal guidelines.
  • Generate nutritional information panels from available databases or by chemical analysis.
  • Offer HACCP and food safety training.
  • Act as a "Processing Authority," as defined by the Food and Drug Administration (FDA).
  • Suggest suppliers for ingredients, packaging materials, and equipment.
  • Answer questions concerning food processing rules and regulations.
  • Offer publications on food processing issues such as labeling and sanitation.

The Value-Added/Product Development Lab is part of K-State Research and Extension, and therefore, does not compete with other diagnostic laboratories. Fees are assessed to cover materials and use of equipment.

Disclaimer: The information available through the Kansas Value Added Foods Lab is provided as a public service and for educational purposes only. All efforts have been made to ensure the material on this web site is accurate and up to date. However, Kansas State University Cooperative Extension Service and the Kansas Value Added Foods Lab cannot be held responsible for any circumstances resulting from its use, unavailability, or possible inaccuracy. Also, reference in this web site to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation.


Karen Blakeslee

Karen Blakeslee, M.S.
Extension Associate
Co-Director, Kansas Value Added Foods Lab
Department of Animal Sciences and Industry
203 Call Hall
1530 Mid-Campus Drive North
Manhattan, KS 66506-1600
785-532-1294 (KVAFL)

Kelly Getty

Dr. Kelly Getty
Associate Professor
Co-Director, Kansas Value Added Foods Lab
Department of Animal Sciences and Industry
203 Call Hall
1530 Mid-Campus Drive North
Manhattan, KS 66506
785-532-1294 (KVAFL)

Liz Boyle

Dr. Liz Boyle
Extension Meat Specialist
Department of Animal Sciences and Industry
249 Weber Hall
1424 Claflin Road
Manhattan, KS 66506
Phone: 785-532-1247
Fax: 785-532-7059
Email: lboyle@ksu.edu