Turning Nevada’s Harvests Into Safe, Market-Ready Food

Once food is produced, it must be processed before it reaches stores, restaurants, or family tables. Food processing transforms raw agricultural products into safe, high-quality foods that can be stored, transported and enjoyed year-round.

At the University of Nevada, our food processing programs support farmers, food businesses, and communities by providing research-based education, technical assistance and practical tools. Whether you are launching a value-added food business, harvesting livestock for market, preserving food at home, or scaling up production, our programs connect you with the knowledge and resources needed to succeed.

Through University Extension and the Nevada Agricultural Experiment Station, we work with producers, entrepreneurs, and communities to improve food safety, product quality, and market opportunities across Nevada and the West.

mobile harvest unit

Supporting Nevada’s Food Processing Industry

Food processing plays a vital role in a resilient food system. Our programs help individuals and businesses move from production to finished product by supporting:

  • Safe meat and livestock processing, including mobile harvest units and regulatory guidance
  • Fruit and vegetable processing and packaging for local and regional markets
  • Food safety training and risk management for processors and entrepreneurs
  • Food business development, including value-added product creation and market readiness
  • Workforce development and technical training for food processing careers
  • Beekeeping and honey processing education for producers and hobbyists
  • Home food preservation, including canning, freezing, drying and safe storage

These programs help reduce food loss, increase product value, and expand opportunities for Nevada’s agricultural producers and food entrepreneurs.

Research That Strengthens Food Processing

Researchers with the Experiment Station study ways to improve food safety, efficiency, and sustainability throughout the processing chain. Current research areas include:

  • Safe handling and processing of meat and dairy products
  • Post-harvest handling and preservation of fruits and vegetables
  • Innovative processing technologies and food safety practices
  • Value-added product development and market opportunities
  • Food quality, shelf life and storage methods

This research supports evidence-based practices that benefit food processors, producers, and consumers alike.

data collect at wolf pack meats

Tools and Publications

Our Food Processing Publication Library provides research-based guidance for industry professionals, food entrepreneurs and home food preservers. Topics include:

  • Food safety and sanitation
  • Meat and livestock processing guidance
  • Value-added food business development
  • Honey processing and beekeeping products
  • Safe home food preservation techniques
  • Packaging, storage and product quality

These resources help ensure food is processed safely while maintaining high standards of quality.

Building a Stronger Food System

Food processing connects farms to markets and communities to nutritious food. By supporting safe processing practices, workforce training and innovative research, we help strengthen local food systems and expand economic opportunities across Nevada.

Whether you are a producer, food business owner, researcher, or home gardener, our programs provide the knowledge and resources needed to turn agricultural products into safe, high-quality foods.

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