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The Food Lab is an educational and experimental space designed to support learning, testing, and early-stage exploration involving food, ingredients, processes, and product concepts. It is not a commercial kitchen or production facility.

Purpose and Permitted Use

The Food Lab may be used for:

• Curriculum and instruction. Faculty may use the lab for courses, demonstrations, student projects, research, and other approved educational activities.
• Student and faculty ventures. Student- and faculty-led startups may use the lab to test recipes, processes, prototypes, packaging concepts, and other early-stage ideas. Startup use requires appropriate training and, when required, faculty or staff supervision.
• Experimentation and learning. The lab is intended for small-scale testing, prototyping, and skill development rather than routine food preparation or commercial production.
• Special Events. Petrick Idea Center reserves the right to use the lab for events that support the Center鈥檚 mission. 

Food prepared in the lab may not be produced for commercial sale or large-scale distribution unless specifically authorized by the University and all applicable regulatory requirements have been satisfied.

Access and Training

Users must complete any required orientation, safety training, or equipment-specific training before using the lab. Access may be limited based on the activity, equipment involved, level of experience, or need for supervision.

Users may only operate equipment for which they have been trained and must follow instructions provided by University faculty, staff, and equipment manufacturers.

Food Safety and Allergens

Users are responsible for following appropriate food-handling, sanitation, storage, temperature-control, and personal-hygiene practices.

Because the Food Lab is a shared facility, the University cannot guarantee an allergen-free environment. Users must appropriately identify, store, and clean up ingredients containing common allergens and take reasonable precautions to prevent cross-contact.

General Expectations

Users are expected to:

• Maintain a clean and sanitary workspace.
• Properly store, label, or remove ingredients and materials after use.
• Clean and return equipment to its designated location.
• Promptly report damaged equipment, spills, injuries, unsafe conditions, or other incidents.
• Follow all posted safety procedures and directions from University personnel.
• Use the facility and equipment only for approved purposes.

Users may be held responsible for damage resulting from misuse, negligence, or failure to follow established procedures.

Safety and Responsibility

Participation in Food Lab activities may involve risks associated with heat, sharp tools, electrical equipment, food handling, allergens, and other kitchen activities. Users are responsible for exercising reasonable care and complying with University safety requirements.

The University reserves the right to restrict or revoke access when activities create a safety concern, violate University policy, interfere with the educational purpose of the facility, or exceed the capabilities or intended use of the Food Lab.