The FSHN-PPP is fortunate to be located at the University of Illinois at Urbana-Champaign within the Department of Food Science & Human Nutrition. With top-ranked engineering and agricultural schools, the university boasts a tremendous amount of resources that can be accessed by IBRL staff in support of projects occurring at IBRL. Below is an abbreviated list of facilities associated with IBRL and directly related to bioprocessing.
Integrated Bioprocessing Research Laboratory: Next door to the FSHN-PPP, IBRL is a sister facility to the FSHN-PPP. Located just next door, the facility works on a similar scale as the FSHN-PPP and shares staff, but it is set up to complete projects in the bioenergy and bioprocessing spaces.
FSHN Departmental Resources: The department of Food Science & Human Nutrition has many labs and facilities complimentary to the FSHN-PPP. Some of these are listed below:
- Bevier Cafe – A real-life classroom laboratory staffed by students
- Spice Box – A fine dining restaurant run by Hospitality Management
- Food Labs – Allows creation and demonstration of cooking processes
- Metabolic Kitchen – Research kitchen and feeding laboratory
- Sensory Labs – Food preparation space with evaluation booths
Center for Advanced Bioenergy and Bioproducts Innovation (CABBI): CABBI is a U.S. Department of Energy Funded collaborative project to advance the science of sustainable bioenergy and bioproducts.
Energy Farm: Just 2 miles south of the FSHN-PPP is the 320-acre Energy Farm. The farm is a “living laboratory” for exploring any and all crops that can be utilized for more sustainable energy and products.
Institute for Genomic Biology: IGB is an interdisciplinary research facility dedicated to solving grand societal challenges with a focus in life sciences, and is 2 blocks north of the FSHN-PPP.
Sustainable Student Farm: The Sustainable Student Farm is a 5 acre farm with 9,000 sq. ft. of year-round high tunnel production producing locally-grown fruits and vegetables for campus while providing a hands-on learning environment for low-input, environmentally and economically sustainable food production.