The Aggie Chocolate Factory (ACF) opened its doors in November, 2018. After suggesting the need for such a facility, Utah State University (USU) listened. The College of Agriculture and Applied Sciences at USU worked closely with industry to ensure that this learning and research center would provide the best possible education for Utah’s students. Most of the Factory’s equipment and machinery was donated by industry.
Teaching and outreach is the primary mission of the ACF. Each year, hundreds of USU students complement their lecture material with hands-on experience working at the ACF: North America’s only chocolate science facility operated by a post-secondary institution. The Factory is also an important venue for short courses offered to the confectionery industry across the U.S. and Canada. By offering its expertise and facilities to both established and start-up businesses alike, the ACF also supports the local confectionery industry.
The ACF is operated mainly by qualified student employees, interns, and volunteers under the direction of a full time factory manager. The Factory encourages students from all disciplines across campus to apply for employment; as a part of the Nutrition, Dietetics, and Food Sciences department, the Aggie Chocolate Factory is always willing to help students--and the public--understand the benefits and unique challenges of becoming a food scientist.
Abby Swainston - Food Science
Juhee Lee - Food Science
Mariela Luster - Marketing
Jessica Colgrove - Culinary
Candice Buttars - Interior Design
Janae Ollerton - Marketing
Sarah Rayburn - Marketing
Shawn Gowans - Food Science
Brooklynn Adams - Food Science
McKenzie Israelsen - Food Science