April 6, 2020: ALAB remains OPEN Please call to make arrangements for sample drop off – 902-698-1012. The Acadia campus post office is also open for samples sent via courier or Canada Post. Please submit sample submission forms via email.
Who We Are
The Acadia Laboratory for Agri-Food and Beverage (ALAB) is an analytical lab that provides state of the art research and analytical services to the wine, craft beverage and food industries.
Situated within the beautiful Annapolis Valley and Acadia University, ALAB works closely with the growing wine industry by providing access to a local analytic lab.
Welcome to Our Lab
ALAB & its Amenities
Situated within the beautiful Annapolis Valley and Acadia University, ALAB uses advanced analytical methods and cutting-edge research to test parameters related to quality control and exporting for craft beverages and agri-food products. ALAB provides an accurate analysis of properties such as alcohol levels, sugars, organic acids, volatile compounds, metals and yeast populations. This creates product fingerprints, which provide quality assurance and meet government regulations. ALAB also conducts flavour and fragrance analyses to help improve the quality of existing craft beverage and food products, while facilitating new product development.
Located in the Beautiful Annapolis Valley
The Annapolis Valley is the heartland of Nova Scotia’s globally recognized wine industry and home to a diverse range of agricultural activities. ALAB is a local analytical lab that allows the wine, craft beverage and food industries in Nova Scotia to develop a close connection with technical lab staff and researchers while obtaining high quality lab services with a fast turnaround time. Additionally, this lab helps Nova Scotia’s wine industry develop new standards and quality control protocols that will further emphasize the high quality and authenticity of Nova Scotia wines.
Meet Our Team
Hayley Craig-Barnes joined alab in September 2018 as a full-time technician. She has an MSc in Laboratory Medicine & Pathobiology from UofT, and a BSc in Biomedical Toxicology from Guelph. She worked for 7 years as a Research Technologist in the Analytical Facility for Bioactive Molecules at the Toronto Hospital for Sick Children, providing small molecule analysis for the greater scientific community. She did two coop work terms at Labatt’s while she was at Guelph, investigating new yeast strains and yeast senescence in the microbiology division of their research and development division. As Technician for the alab, Hayley is leading the daily operation of the lab, performing chemical and microbiological analyses on beverage and food-related products. She will work closely with Acadia-Perennia’s Wine Quality Specialist (Neslihan Ivit) on the implementation and maintenance of a Quality Assurance system within the laboratory. She also has a level 1 Prud’homme craft beer certification. Originally from the Annapolis Valley, she’s happy to be returning home.
In early 2018, Neslihan Ivit joined Perennia as our Wine Quality Specialist for a 2-year term. Her position is a unique collaboration between Acadia University and Perennia where she works from both locations directly with industry to maximize the quality of the wines produced in Nova Scotia. Neslihan holds an MSc of Viticulture and Enology from Montpellier SupAgro (France), Bordeaux Science Agro (France) and Universidad Politecnica de Madrid (Spain). Her MSc thesis on sparkling wine production is a published scientific article. Additionally, she has a BSc in Food Engineering from Middle East Technical University (Turkey) with an associate degree of Business Management (Turkey) and food science education from University of Bologna (Italy). She has international winemaking experience, including in Napa (California), Chile, Bordeaux (France), Spain and Turkey. She is proficient in 4 languages and she enjoys photography, travelling and blogging about food and wine.
The province of Nova Scotia and the Federal Government fund the operations of ALAB. In particular, ALAB receives support from the Nova Scotia Department of Agriculture, Agriculture and Agri-Food Canada, Canada Foundation for Innovation, Nova Scotia Research and Innovation Trust, and Acadia University.