The Food Research Laboratory is an integral part of the
Department of Human Nutrition. Its mandate is to carry out
Research and Development, in cooperation with local
industries, when feasible, in order to contribute towards
improved economic conditions in North-Eastern Nova Scotia.

Development of a protocol for the minimal heat-treatment of crab
in order to extend shelf life.

Development of Cottage Cheese based products.

Development of Fourier Transform Infrared [FTIR] Spectroscopic
Methodology in order to characterize seafood [see graph].

Use of FTIR Spectroscopy to characterize Canola.

David A. Pink, Director

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