Extension Programs

Our Extension specialists are available to assist you in a variety of discipline areas.

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Dairy

HACCP

Food Business

Seafood

Dairy

Creamy, Dreamy Extension Work

Dairy Processing is one of our most visible (and tastiest!) Extension programs.

Feldmeier Dairy Processing Lab is our full-scale dairy plant on campus where we provide cutting-edge food science innovations and research.

It’s also where we test, train and produce a variety of our Howling Cow® ice cream flavors. You can also find our Howling Cow at many Harris Teeter locations across North Carolina.

Our dairy Extension work also has been successful in the development of Sweet Acidophilus milk, vitamin-fortified milk and fat replacers in low-fat ice cream.

Visit Howling Cow website

Get the Scoop

Haven't Had Howling Cow Yet? You're in for a Treat.

It’s only natural for a university with a 329-acre dairy farm and a nationally recognized food science program to make ridiculously delicious ice cream. Our students and programs reap the benefits — and the statewide cult following is just a sweet bonus.

True to its tasty roots, Howling Cow® ice cream is still made on campus in the Feldmeier Dairy Processing Lab, part of FBNS. The milk and cream come directly from over 300 NC State cows on our farm in Raleigh.

Get the inside scoop on the Howling Cow history and tradition

Food Business

Hungry for Success

We help small food business owners and prospective entrepreneurs make informed decisions leading to greater economic development and job creation.

The Entrepreneurial Initiative for Food Program (EI4F) ensures individuals and firms transform agriculture commodities into safe, nutritious and value-added food and beverage products.

Product Testing and Processing Recommendations

We can analyze a shelf-stable product, classify it (as acid, acidified, water activity controlled or other) according to federal and state regulations and provide processing recommendations.

Nutritional Information

We provide a nutrition facts panel and ingredient statement for food products.

HACCP

Ensuring Food Safety from Production to Consumption

Hazard Analysis and Critical Control Points (HACCP) is a science-based management system for assuring that many types of food remain safe from chemical, physical and biological hazards at critical points from production to consumption.

HACCP is used in all segments of the food industry, from growing, harvesting, processing, manufacturing, distributing and merchandising, to preparing food for consumption.

Prerequisite programs such as current Good Manufacturing Practices (GMPs) are an essential foundation for the development and implementation of successful HACCP plans. Food safety systems based on the HACCP principles have been applied in food processing plants, retail food stores, and foodservice operations.

Government agencies, trade associations and the food industry around the world accept the seven principles of HACCP:

  1. Conduct a hazard analysis
  2. Determine the critical control points (CCPs)
  3. Establish critical limits
  4. Establish monitoring procedures
  5. Establish corrective actions
  6. Establish verification procedures
  7. Establish record-keeping and documentation procedures

We lead HACCP workshops year-round in a variety of topic areas.

HACCP Workshops

Seafood

Keeping Seafood Safe and Edible

Located in Morehead City, NC, at the Center for Marine Sciences and Technology, the Seafood Laboratory represents NC State’s long-standing commitment to the North Carolina seafood industry. From reducing bacteria in oysters to curtailing off-flavors in fish, our researchers work with industry to identify solutions in product safety, processing technology and value-added products.

Laboratory services include technical and analytical services for members of the seafood industry, including validation of HACCP plans, evaluation of enhanced manufacturing processes and assistance in the commercialization and marketing of value-added seafood products. The laboratory also has a pilot plant dedicated to the advancement of knowledge of seafood preparation and processing.

CMAST