We provide a range of analytical services to help you characterise your product or to trace a problem. The analyses we offer can be split into chemical, physical and sensory testing.
We can assist with:
- Analysis of chemical constituents of the food product
- Flavour analysis and profiling
- Off flavour and taint identification
- Lipid analysis and profiling
- Antioxidant activity
- pH, Water activity
- Bespoke analyses by HPLC; UV and fluorescence spectroscopy; GC-MS and NMR
- Colour analysis
- Particle size analysis and zeta potential (particle charge)
- Textural analysis
- Viscosity
- Texture profile
- Gel strength
- Meat tenderness
- Sensory analysis
Other Consultancy Services
- Product and Process Development
- Shelf Life
- Troubleshooting and General Consultancy
- Food Safety and Food Spoilage
- Product Quality
- Flavour Science
- Sensory Science
Contact the Product Development Research Centre (PDRC)
Associate Professor Pat Silcock
Manager, Product Development Research Centre (PDRC)
Tel +64 3 479 7564
Email pat.silcock@otago.ac.nz
Further information
PDRC Case Studies
Beef EQ - Silver Fern Farms
Flyhidrate in-flight beverage system
