ALAB Hours

 

Hours of operation: 9am - 5 pm. Monday- Friday.

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.  


CALA Logo          ALAB ISO/ICE 17025:2017 Accreditation

To ensure that ALAB’s service is of the highest quality and standard, ALAB is accredited by the Canadian Association of Laboratory Accreditation (CALA) to ISO/ICE 17025 and ALAB's accreditation is limited to the tests in ALAB's scope of testing.

Client ID#: 1004245 (3rd from the top)

 


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 Nova Scotia’s and the Maritimes’ growing craft beverage industry (wine, beer, cider, spirits, and non-alcoholic beverages) by providing access to a local analytical lab.  

 

ALAB

 

What We Do

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.

Wine

Spirits

 

Beverage

Food

 

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.

As part of ALAB’s commitment to the highest quality of service and meeting the requirements of ISO/IEC 17025:2017 Accreditation, ALAB participates in regular Proficiency Testing Schemes, as well as inter-laboratory comparison testing.  


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- Personnel and External Consultants

Personnel

Lab Manager, Hayley Craig-Barnes   Hayley

Hayley 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 Manager of 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 ALAB’s technicians and COOP students on the maintenance of the 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 home.

 

Lab Technician, Ryan Greenham  Ryan

Ryan joined ALAB in August of 2021 as a lab technician. He has a BSc in Chemistry from Acadia University and is happy to return home to his university community! After graduating from Acadia, he pursued his field of interest in analytical testing and environmental analytical chemistry. Working at Bureau Veritas, formerly Maxxam Analytics, for 5 years in Bedford Nova Scotia, he honed his skills in the field of analytical chemistry operating cutting-edge instruments and performing modern, high-volume extraction techniques.  

As a technician, Ryan assists in the daily operation of the lab by utilizing advanced instruments and performing the vast array of tests and services ALAB provides. Ryan assisted ALAB in attaining its ISO accreditation, putting the lab on the international map as a source of quality, scientific results for the food and beverage industry. Ryan enjoys working closely with the labs’ colleagues and students, offering his insight and experience, and maintaining a happy, productive work environment. 

Ryan will continue to assist in expanding and developing ALAB’s services as the lab grows hand-in-hand with the food and beverage industry. Ryan enjoys partaking in the plethora of unique beverages being produced around Nova Scotia, and beyond, and is proud to provide his skills to help them flourish. 

 

External Consultants

Wine Making and Innovation Specialist, Neslihan Ivit (Perennia)

In early 2018, Neslihan joined Perennia as a Winemaking and Innovation Specialist, working directly with the industry to maximize the quality of their wines. In this role, Neslihan provides advice and information to wineries, including interpretation of lab analyses, assistance to wineries in finding opportunities to improve their wines as well as oenological support on projects specific to wineries. As part of her work Neslihan will continue to do ALAB test interpretations for wineries if this service is requested.

Neslihan holds an MSc in Viticulture and Enology from Montpellier SupAgro (France), Bordeaux Science Agro (France) and Polytechnic University of Madrid (Spain). She specializes in sparkling wine production and non-Saccharomyces yeasts, with her published MSc thesis research and scientific reviews. She has a BSc in Food Engineering from Middle East Technical University with an associate degree in Business Management (Turkey) and food science education from the University of Bologna (Italy). She holds the WSET (Wine & Spirits Education Trust) Level 3 award in wines. She has international winemaking experience from places such as Turkey, Spain, France, Chile, the USA, and Canada. Apart from her mother tongue, she is proficient in four languages and she enjoys photography, travelling and blogging about food and wine.

 


ALAB's Support

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, the Atlantic Canada Opportunities Agency, and Acadia University, and has received 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.

Winery Association of Nova Scotia

 

Nova Scotia Department of Agriculture

Grape Growers Association of Nova Scotia