We specialize in determining both the content and digestibility of protein and amino acids in foods, food ingredients and feeds, using both in vitro and in vivo assays. We can provide official in vivo measures of PDCAAS and PER for protein content claim substantiation. We have a Near Infrared Spectroscopy suite to measure the amino acid content of Canadian crops, and have established calibration equations for peas, lentils, canola, and soybean.
We utilized specialized housing systems to determine the impact of diet on egg quality, nutrient flow, and bird health as it relates to laying hens and sustainable egg production.

Cell technologies, Transformation, double haploidy & gene editing Genomics, Enzyme technologies, Discovery, production, engineering & development, Fermentation, Bioprocessing Solid state & submerged fermentation, extractions, alternate processing, Analytical technologies, Proteomics, structural & functional characterization, Valorization of co-products, In house enzyme assay (LOX), GC-MS, LC-MS, NMR, EME (energy mining and environment research centre in Montreal), Laser Induced Breakdown Spectroscopy (LIBS), Fast sample analysis, few sample preparation and tracing and monitoring several elements, lab-scale solid state fermentation (SSF), Electronic nose