Food Microbiology and Chemistry (Food Analysis)

Food Microbiology and Chemistry

Our Microbiology and Chemistry labs are equipped to provide technical support to businesses. They provide a wide range of microbiological testing services including the potential for project support on shelf life, process and HACCP validation, nutrition and customer standards. The NCFM team offers a wide range of expertise in Technical and Quality Management, including:

• Hazard Analysis and Critical Control Point
• Food Safety and Quality Troubleshooting
• Customer/Audit Standard Compliance
• Quality Systems Development
• Allergen Management

Food Microbiology is a key focal point of food safety and a major factor in delivering commercially viable product shelf life. Food Safety work at the NCFM covers both the managerial and the scientific aspects of control. Food Chemistry at NCFM focuses on product formulation to advance the nutritional quality of our food. Related research initiatives include salt and sugar reduction and the increase of dietary fibre, underpinned by food analysis and sensory evaluation.

To find out more information contact our academic lead, Associate Professor Dr Bukola Onarinde.