Test kitchen gives boost to food production

Food researcher Kate Idzorek in the CES test kitchen.

Would-be entrepreneurs filtered through the UAF Cooperative Extension Service test kitchen Saturday, March 5, learning more about how to start small food production businesses at the facility's open house.

For questions about canning tomatoes, marketing hot sauces, or operating a catering service, Food Research Technician Kate Idzorek had the answers. CES helps small business operators who want to start a food-related business get their foot in the door by:

• renting the test kitchen for $20 per hour
• working with the UAF art students to design labels or logos
• coordinating with the Small Business Development Center
• ensuring that Department of Environmental Conservation requirements are met
• generating nutrition labels

"It's a way to produce and market and sell local food," Idzorek said.

The kitchen contains two standard commercial ovens, a commercial refrigerator and freezer, three-compartment sink, hand-washing station, prep station, and ample counter space. The kitchen is located in the Extension state office.

As a CES service, Idzorek prepares nutrition labels for local food products.

SNRAS Research Professional George Aguiar was on hand Saturday to explain his work on reindeer meat. The test kitchen is a very valuable tool in his work and his graduate research, he said. The Reindeer Research Program uses the kitchen for consumer taste tests, including sensory and color tests. "Having a DEC-approved kitchen makes our work possible when we are dealing with the public for taste tests," Aguiar said.