The Centre’s technical staff can provide both microbial and chemical analysis for a fee. Available nutritional analysis are for protein, fat, fiber and ash. Shelf life studies and sensory analysis of food and beverage can also be provided.
The Centre’s food technicians can conduct quantitative and qualitative analysis using liquid and gas chromatography techniques as well as a BioTek plate reader, and Hunterlab colorimeter. Method development and/or assistance for specific compounds unique to business needs can be performed. Please note the Innovation Centre labs use AOAC methods but are not yet accredited.