Impacts
Success StoryDevelopement of innovative ways to extend shelf life and quality of local foods
Developement of innovative ways to extend shelf life and quality of local foods
Author: Melissa Morgan (Newman)
Planning Unit: Animal and Food Sciences
Major Program: Local Food System Development and Mapping
Outcome: Initial Outcome
Founded in 2009, Soup Coop (Louisville) is a full-service commissary designed to assist small and medium-sized restaurant chains with their food preparation. In an effort to extend their shelf life and the offerings to the restaurant industry Soup Coop officials requested that the University of Kentucky Food Systems Innovation Center assist with quality and shelf life testing on two broth products. The FSIC with the support of interns performed the analysis.
- Acting Associate Dean & Director — Craig Wood, Ph.D.
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