Managed by the School of Human Nutrition of ÎÛÎÛ²ÝÝ®ÊÓƵ University, the Nutrition and Food Laboratory opened in 2010. High-performance industry-standard equipment makes it the ideal facility for advanced food service training, nutrition research, and development and evaluation of novel food products. The facility is wheelchair accessible.
The Nutrition and Food Laboratory is located on the magnificent Macdonald Campus of ÎÛÎÛ²ÝÝ®ÊÓƵ University, in scenic Sainte-Anne-de-Bellevue on the western tip of the Island of Montreal, between Highways 40 and 20. The campus is easily accessible by car or public transit; it is just 15 minutes away from the Pierre-Elliott-Trudeau International Airport, and 30 minutes west of the downtown core. The campus features ample parking facilities.
Helen R. Neilson Culinary Demonstration Room (CC-212)
Capacity: 35 persons
The Demonstration Room features both standard and professional food service equipment. With its audio-visual equipment, large screens, and mirrors for projection of the demonstration area, the facility is ideal for demonstrations, presentations, community events and film shoots. There is also the potential to live-stream for tele-training.
Adjacent to the Demonstration Room is a Simulation Room. With its one-way observation window, this suite becomes the ideal place to conduct training sessions, interviews and host focus groups.
The Nutrition and Food Laboratory
Composed of the Mary Catherine Freeman Quantity Food Production Laboratory and theÌý Frederick N. Southam Food Preparation Laboratory, this HACCP-compliant training and research facility, infused with natural light, is one of the most spacious of its kind in the greater Montreal Area. In one continuous space, there is opportunity for interaction between the two facilities.
Mary Catherine Freeman Quantity Food Production Laboratory (CC-215)
Capacity: 12 persons
The laboratory features industry-standard equipment:
ÌýÌý Ìý• Integrated stainless countertops
ÌýÌý Ìý• 3 combi/steam/conventional ovens (Rationale)
ÌýÌý Ìý• 1 full-size blastchiller
ÌýÌý Ìý• 1 walk-in fridge
ÌýÌý Ìý• 1 walk-in freezerÌýÌý Ìý
ÌýÌý Ìý• 1 grill
ÌýÌý Ìý• 1 fryer
ÌýÌý Ìý• 2 high capacity steam-jacketed kettles
ÌýÌý Ìý• 1 proofer
ÌýÌý Ìý• 1 autoclave
ÌýÌý Ìý• 1 high-capacity mixer (floor model)
ÌýÌý Ìý• 1 vacuum packaging machine
ÌýÌý Ìý• 1 ice cream machine
ÌýÌý Ìý• 1 meat slicer
ÌýÌý Ìý• 2 industrial vegetable cutters
Frederick N. Southam Food Preparation Laboratory (CC-215)
Capacity: 8 workstations with 5 work posts each (total 40 persons)
The laboratory features industry-standard equipment:
ÌýÌý Ìý• Integrated stainless countertops, with one wheelchair-accessible
ÌýÌý ÌýÌýÌý Post per workstation
ÌýÌý Ìý• 5 Induction plates
ÌýÌý Ìý• 6 Gas stoves with ovens
ÌýÌý Ìý• 8 Table-top mixers
ÌýÌý Ìý• 8 Industrial table-top food processors
ÌýÌý Ìý• 5 Mobile storage units and roll-in refrigerators
As an integral part of the School of Human Nutrition, the Nutrition and Food Laboratory provides the best possible location for hands-on training programs, and product development and testing.
Sensory Evaluation Laboratory
Capacity: 14 persons
The biggest sensory evaluation laboratory on the Island of Montreal and one of the largest in Eastern Canada is also part of the Nutrition and Food Laboratory. Fourteen stations are equipped with networked terminals, allowing for instantaneous and simultaneous reporting of sensory evaluation data using the most up-to-date software. The latest available databases are also available to report nutrient composition.
The Sensory Evaluation Laboratory is the ideal place to hold taste panels and test new foods and products.
Fees for ÎÛÎÛ²ÝÝ®ÊÓƵ and Non-ÎÛÎÛ²ÝÝ®ÊÓƵ Members conducting research in the Food and Nutrition Laboratories
Food and Nutrition Laboratories - FEES STRUCTURE
Terms of Acknowledgement - EQUIPMENT USE FOOD LAB
