English

To carry out applied and fundamental research in the fields of food science and technology and food biotechnology.
To offer services to agri-food and seafood industries in Atlantic Canada, particularly those in New Brunswick.

To undertake innovative fundamental and applied research to better understand complex phenomena in food production, processing, preservation and in other areas of leading-edge science, technology, and food biotechnology.
To support food industries in the region in their technological innovation and development efforts by undertaking applied research in emerging areas.
To facilitate the training of undergraduate and graduate students through their participation in research projects.
To foster research and development activities by networking and building partnerships with other universities, research centres, government agencies and food industries.

Of food: Proximate contents (Protein, Fat, Moisture, Ash, Carbohydrates by difference, Energy), Water activity, Histamine, Anthocyanin, Allergens, pH, Salt.
Of samples under study for shelf life.
Of samples supporting research projects.

To solve an industrial problem, test a new method of production or understand certain phenomena related to food production.
To develop and execute applied research projects in partnership with industry and other research organizations.
To perform preliminary tests on new ideas or evaluate the feasibility of larger projects.
To conduct studies of shelf life of foods and studies in sensory analysis of food.