Minnesota State Mankato's new, three-laboratory food science complex was dedicated on Homecoming Weekend by two strong Food Science Program proponents, Mary Jean Metag and Pacita Maignes, as well as by University officials and Glen Taylor.
The dedication ceremony, in Wiecking Center B137, included alumnus Taylor, whose Taylor Foundation gave most of the funds for the remodeling. The event was hosted by President Richard Davenport.
The new, specialized labs provide state-of-the-art facilities for Minnesota State dietetics, food and nutrition and food science technology students to learn about the chemistry and physics of food preparation and processing. They also expand the opportunities for faculty members to do food science research.
The labs will let the University expand its collaboration with Minnesota food companies. Students and faculty will be able to provide food sensory evaluation and product development services to area businesses, and students will get hands-on experience developing and evaluating food products.
The three new laboratories include:
The Pacita Maignes Food Science Laboratory, with equipment to precisely analyze food according to color, moisture, texture and other factors.
The Mary Jean Metag Product Development Laboratory, for developing new food products.
A sensory evaluation and taste-testing laboratory where people will test flavor, texture, color and other characteristics of food products.
The dedication included Maignes, a Food and Nutrition alumna, and Metag, a Family Consumer Science alumna. Other guests included Scott Olson, Vice President for Academic Affairs; John Frey, Dean of the College of Science & Engineering Technology; Kaye Herth, Dean of the College of Allied Health & Nursing; State Sen. Julie Rosen; and State Rep. Bob Gunther.
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