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NCYC

The National Collection of Yeast Cultures (NCYC) provides a full service for identifying yeasts using either; standard chemotaxonomic analysis for full physiological profiling, or DNA sequencing for rapid species identification.

For more information please visit: http://www.ncyc.co.uk/services/

Coffee Authentication

QIB Extra is pleased to announce a new rapid analysis for the screening of Arabica coffee.

Analysis of Food Bioactives

Food Bioactives, particularly plant-based bioactives, are the focus of intense research with regards to their beneficial health properties.

Microbiology

Food Safety is an essential part of product manufacture. QIB extra has expertise in the major bacterial pathogens of concern and can help with process validation with regards to ensuring safety guidelines are met.

Food Quality

QIB Extra can help you in all aspects of food quality; shelf-life, authenticity, texture analysis and product consistency.

Nutritional Information Solutions (NIS)

New legislation requires producers to label all foods with nutritional composition data. NIS can provide software to enable you to calculate your nutritional information from your recipe ingredients or if preferred can calculate the nutritional information for you.

Stats and Analysis

We offer access to a team of professional statisticians who will aim to give understandable answers to your data analysis questions or problems as well as help you design experiments.

Authentication

Utilizing the expertise of the Analytical Sciences Unit at Quadram Institute, QIB Extra is able to offer rapid screening methods for detecting substitution of undeclared material in foods.

Applied Research and Analytical Services for Industry

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Latest News

Professor Mike Peck Joins the QIB Extra Team

17/09/2018

QIB Extra is excited to annouce the appointment of Professor Mick Peck, a leading expert in Clostridium botulinum microbiology.

Guidelines issued for chilled foods shelf-life with respect to non-proteolytic Clostridium botulinum

12/07/2018

Quadram Institute Bioscience (QIB), in collaboration with the UK food industry and Australian research organisations, have produced guidance on the important factors to consider when determining the shelf-life of chilled foods with respect to non-proteolytic C.botulinum.