Food Safety Magazine

Biztracks | September 6, 2018

University of Holy Cross Food Sciences Program Revolutionizes New Orleans Food Manufacturing with New High-Tech Food Marking Printer

By Staff

University of Holy Cross Food Sciences Program Revolutionizes New Orleans Food Manufacturing with New High-Tech Food Marking Printer

The University of Holy Cross (UHC) Food Science Program recently unveiled its newly donated high-tech food label printer to assist the fast growing New Orleans food manufacturing industry with printing expiration and “best by” dates. The new state-of-the-art printer system is a donation from Matthews Marking Systems.

In addition to making high-tech labels for its half dozen food products, UHC food science students will work closely with dozens of local food manufacturing representatives in New Orleans to train them in the printing of federally mandated food labels for several local food brands.

The system donated to UHC is Matthews’ VIAjet™ L-Series L25, a high-resolution thermal inkjet printhead that is ideal for marking on primary food packaging, a significant portion of the Food Sciences Program. The MPERIA Lite is Matthews’ most compact controller, which can manage multiple print technologies all from one single interface. The MPERIA marking and coding automation platform centralizes control of primary, secondary and tertiary marking. In addition to donating a system, Matthews Marking experts are scheduled to present industry solutions for marking and coding packaged goods during the event.

The printing system will help the UHC Food Sciences Program expand its food product labelling capabilities and increase the opportunities for the sale and distribution of new lines of UHC manufactured food products. The program currently works with more than 70 companies and chefs in the New Orleans area including Chef Tory McPhail from Commander’s Palace, Zico Coconut Water, Smoothie King, Denicola Foods, Blue Runner and Copeland’s Restaurant.

“This printer is really going to put our university on the map in New Orleans as a premier labelling source for local and regional food manufacturers,” said Director of UHC’s Food Science Program Dr. Darryl Holliday. “It’s also an amazing teaching tool and as our program continues to grow, we hope it will attract even more students to the university and the Food Science program.”

UHC’s Food Sciences Program is the only program of its kind in the New Orleans area.

 

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