Eastern Regional Research Center: Difference between revisions
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{{ | {{Organization | ||
| | |OrganizationName=Eastern Regional Research Center | ||
| | |OrganizationType=Research and Development Agencies | ||
| | |Mission=Eastern Regional Research Center conducts fundamental, applied, and developmental research on a wide range of agricultural commodities to develop new technologies and enhance food safety, quality, and sustainability. Their focus includes food safety, food preservation, bioenergy, and advanced food processing technologies. | ||
| | |ParentOrganization=Agricultural Research Service | ||
| | |TopOrganization=Department of Agriculture | ||
| | |CreationLegislation=Part of the Agricultural Adjustment Act of 1938 | ||
| | |OrganizationExecutive=Center Director | ||
| | |Services=Food Safety; Food Preservation; Bioenergy Research; Dairy and Food Processing; Biobased Products | ||
| | |HeadquartersLocation=40.07875, -75.18742 | ||
|HeadquartersAddress=600 E Mermaid Ln, Wyndmoor, PA 19038 | |||
|Website=https://www.ars.usda.gov/northeast-area/wyndmoor-pa/eastern-regional-research-center/ | |||
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}} | }} | ||
The '''Eastern Regional Research Center''' ('''ERRC''') is a [[United States Department of Agriculture]] [[laboratory]] center in | The '''Eastern Regional Research Center''' ('''ERRC''') is a [[United States Department of Agriculture]] [[laboratory]] center in Wyndmoor, Pennsylvania. The Center researches new industrial and food uses for agricultural commodities, develops new technology to improve environmental quality, and provides technical support to federal regulatory and action agencies.<ref name="ars1935">{{cite web | ||
| url = http://www.ars.usda.gov/AboutUs/AboutUs.htm?modecode=19-35-00-00 | | url = http://www.ars.usda.gov/AboutUs/AboutUs.htm?modecode=19-35-00-00 | ||
| title = ERRC About Us | | title = ERRC About Us | ||
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==History== | ==History== | ||
ERRC was one of four regional labs set up by the [[Agricultural Adjustment Act of 1938]], when | ERRC was one of four regional labs set up by the [[Agricultural Adjustment Act of 1938]], when Wyndmoor, Pennsylvania was chosen to host this facility, named the Eastern Regional Research Center. The other regional labs set up by the 1938 act are located in [[Peoria, Illinois]] ([[National Center for Agricultural Utilization Research]]), New Orleans, Louisiana ([[Southern Regional Research Center]]), and [[Albany, California]] ([[Western Regional Research Center]]).{{cn|date=March 2024}} | ||
===Landmark Designation=== | ===Landmark Designation=== | ||
Latest revision as of 01:40, 15 February 2025
Stored: Eastern Regional Research Center
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The Eastern Regional Research Center (ERRC) is a United States Department of Agriculture laboratory center in Wyndmoor, Pennsylvania. The Center researches new industrial and food uses for agricultural commodities, develops new technology to improve environmental quality, and provides technical support to federal regulatory and action agencies.[1]
With approximately 213,317 square feet (19,817.8 m2), ERRC is the second largest of the Agricultural Research Service (USDA-ARS) research centers.
History
ERRC was one of four regional labs set up by the Agricultural Adjustment Act of 1938, when Wyndmoor, Pennsylvania was chosen to host this facility, named the Eastern Regional Research Center. The other regional labs set up by the 1938 act are located in Peoria, Illinois (National Center for Agricultural Utilization Research), New Orleans, Louisiana (Southern Regional Research Center), and Albany, California (Western Regional Research Center).[citation needed]
Landmark Designation
The American Chemical Society designated the research on food dehydration processes at the Eastern Regional Research Center as a National Historic Chemical Landmark in a ceremony in Wyndmoor, Pennsylvania, on April 18, 2007. The plaque commemorating the event reads:
"Chemists, chemical engineers, and food technologists at the Eastern Regional Research Center developed innovative dehydration technologies, most notably the potato flake process and explosion puffing. These technologies created opportunities for the development of novel, high-quality convenience foods and food ingredients for domestic and global markets. Instant mashed potatoes and formulated potato crisps, both made from potato flakes, are among the most popular and recognizable food products ever created. These food dehydration technologies increased U.S. potato production and utilization, provided key products for food aid programs, and made a lasting and significant impact on the ways in which foods are processed worldwide."[2]
References
This article incorporates public domain material from "ERRC History and Accomplishments", Agricultural Research Service (United States Department of Agriculture), http://www.ars.usda.gov/main/docs.htm?docid=3307
- ↑ "ERRC About Us". United States Department of Agriculture Agricultural Research Service. 2010-07-14. http://www.ars.usda.gov/AboutUs/AboutUs.htm?modecode=19-35-00-00. Retrieved 2010-07-14.
- ↑ "Food Dehydration Technology". National Historic Chemical Landmarks. American Chemical Society. http://portal.acs.org/portal/PublicWebSite/education/whatischemistry/landmarks/fooddehydration/index.htm. Retrieved June 7, 2012.
External links
- Eastern Regional Research Center — official website
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