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Breaking NewsIngredientsFormulationFlavors & Seasonings & Spices

IFF, Florida Polytechnic University to Open Global Citrus Innovation Center

Public-private partnership to advance citrus research, development of breakthrough solutions for food, beverage and fragrance industries

IFF_PolyTech_780.png

PHOTO COURTESY OF: IFF

October 27, 2022

In a ceremonial presentation, IFF and Florida Polytechnic University laid the foundation for a new Citrus Innovation Center, located on the University’s campus in Lakeland, Fla. The nearly 30,000sq-ft, standalone building will support global citrus research and development, and will include sensory and experience venues, research labs, processing, analytical departments, a fully equipped citrus garden and amenities for hosting customers and partners.

Nestled on the university’s campus in the heart of the citrus belt, the new, best-in-class center for excellence is designed, engineered and constructed by Ryan Companies, who upon completion, will maintain the building. The sprawling, glass-fronted building and surrounding grounds are slated for completion in late 2023.

IFF will be the first company located on Florida Poly’s campus. The company anticipates providing hands-on internships and job opportunities for Florida Poly students in areas of research and development, customer experience, supply and operational coordination and entrepreneurship. Additionally, IFF will support the University through funding and collaborating on faculty research, sponsoring senior capstone projects, and supporting academic programs.

The building capitalizes on views toward the campus, overlooking the expansive ponds and the campus front entry. Its architectural design draws inspiration from the building’s purpose: the exterior reflects the density and discernment of aromas, scents and taste sensations, showcasing acute moments of knowledge, research and gathering, and the flow of those experiences between spaces.

www.iff.com

KEYWORDS: food innovation center food product development sensory evaluation of food

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