Wisconsin dairy processors, food manufacturers, and startups increasingly rely on analytical testing to evaluate product quality, safety, shelf-life, and consistency. However, many small and mid-sized businesses lack access to specialized food testing equipment and the expertise needed to interpret results. At the same time, students pursuing careers in food and dairy industries benefit from hands-on experience with the analytical methods commonly used in product development, quality assurance, and research.

Through Dairy Innovation Hub funding, UW–Platteville is establishing foundational food analytical laboratory capacity by acquiring equipment to measure water activity, moisture content, and titratable acidity. These tools support applied research, student training, and industry partnerships focused on food quality, shelf-life evaluation, formulation improvement, and product troubleshooting. The new laboratory strengthens UW–Platteville’s ability to serve Wisconsin dairy processors, food manufacturers, and entrepreneurs while helping prepare students for careers in food science, quality assurance, dairy processing, and product innovation.