VirtualLabs™

These Virtual Labs help students learn basic laboratory techniques and practice methods used by lab technicians and researchers in a variety of careers, using specific food science lab processes.

It is easy for consumers to take safe food for granted: as most people don’t understand the rigorous testing, research and assessment food and food processing requires. Healthy, safe food is of extreme importance and vital to human survival. Expert lab technicians help make sure that the food we eat and feed to our animals will not harm us or our livestock.

Using pipette to measure a very small amount of sample liquid

Testing for Corn Mold

The process of testing corn for the presence of aflatoxin.

Bacteria Sampling

Testing milk samples for bacterial contamination with various disposable lab equipment.

Gram Staining

Using gram staining to test the yogurt sample for bacterial contamination.

Using the Microscope

Learning to use the microscope to view what type of bacteria is contaminating the yogurt sample.

The pH Scale & Meter Calibration

Learn about the pH scale and calibrating a pH meter.

Testing and Adjusting pH

The process of preventing Clostridium botulinum growth in salsa.

Understanding Water Activity

Explore how water acts inside food and how this affects spoilage.

Controlling Water Activity in Food

Test the water activity of corn dried using traditional methods.

This work was supported by USDA CSREES and USDA National Institute of Food and Agriculture under two Higher Education Challenge Grant projects: 2008-38411-19055 and 2011-38411-30625. © 2008-2014 NMSU Board of Regents. Collaborating universities South Dakota State University, North Dakota State University and New Mexico State University are all equal opportunity/affirmative action employers and educators.

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