|
Food
Safety
|
| Food
Laboratory |
| •
|
Shelf
life studies |
| •
|
Validation
of cooking instructions |
| •
|
Heat
penetration studies |
| •
|
Value
added product development (functional food, diet trends) |
| •
|
Hazard
Analysis Critical Control Point (HACCP) prerequisites |
| •
|
Good
Manufacturing Practices (GMP) |
| Inorganic
Chemistry Laboratory |
| •
|
Contaminants
testing (mercury, arsenic, lead, etc.) |
|
|
| Organic
Chemistry Laboratory |
| •
|
Food chemistry
(rancidity, ph, water activity, salt, free fatty acids, p-Anisidine,
etc.) |
| •
|
Contaminants
testing (dioxin, PCBs, etc.) |
| •
|
Pesticide/Herbicide
residues |
| Molecular
Biology Laboratory |
| •
|
Genetics -
traceability |
| •
|
Pathogen screening |
| •
|
Food origin
determination |
| Food
Complaint Investigations |
| •
|
Off-tastes |
| •
|
Foreign body
analysis |
| Microbiology
Laboratory |
| •
|
Shelf-life
studies |
| •
|
Food pathogen
testing (Salmonella, L.monocytogenes, E.coli, C.perfringens, Yeast/Mold,
etc.) |
| Contacts |
| Germain
Landry, Food Process Specialist |
Tel:
506.452.1382 |
| Ross
Kean, Inorganic Analysis |
Tel:
506.452.1399 |
| Bruce
Phillips, Organic Analysis |
Tel:
506.452.0584 |
| Ben Forward, Molecular Biology Laboratory |
Tel:
506.452.1365 |
| Cathy Hay, Microbiology Laboratory |
Tel:
506.452.1390 |
| Josh
Perry, Client Service Representative |
Tel:
506.460.5765 |
| All
contacts can be reached through email at info@rpc.ca. |
|
