BC Beverage Technology Access Centre
(BCBTAC)

Okanagan College

Kelowna, BC

ABOUT BCBTAC

Okanagan College’s BC BTAC supports the Canadian beverage industry’s innovation and growth by providing a comprehensive range of expert analytical, commercial and sensory services and resources. We work with individuals, companies and organizations within a collaborative framework to exchange knowledge, ideas and resources leading to real-world solutions for the development of domestic beverages, including fermented, brewed, distilled and non-alcoholic products. Our vision is to work with industry toward sustained economic and intellectual growth.

BCBTAC - Image

Sensory Analysis


Contact BCBTAC

BCBTAC Wes Peterson

Wes Peterson
General Manager

+1-250-486-5531

wpeterson@okanagan.bc.ca


BCBTAC Catherine Kubis

Catherine Kubis
Executive Assistant

+1-250-492-4305x3360

ckubis@okanagan.bc.ca


BCBTAC Dr. Leonard Lermer

Dr. Leonard Lermer
Chair of Chemistry

+1-250-492-4305x3360

llermer@okanagan.bc.ca


BCBTAC Mireille Sauvé

Mireille Sauvé
Business Development Advisor

+1-250-492-4305x3360

msauve@okanagan.bc.ca


BCBTAC Janice Acio

Janice Acio
Chemistry Lab Technician

+1-250-492-4305x3360

jacio@okanagan.bc.ca


BCBTAC Dr. Sonja Lloyd

Dr. Sonja Lloyd
Microbiology Lab Technician

+1-250-492-4305x3360

slloyd@okanagan.bc.ca


www.bcbtac.ca/

1000 KLO Road Kelowna, B.C., V1Y 4X8

Services offered in: English

Request Interactive Visit: http://interactivevisits.ca


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RESEARCH AND INNOVATION EXPERTISE

EXPERTISE

  1. Concept to commercialization product development
  2. Proof of concept production of wine, beer, spirits, cider, and other beverages
  3. Analytical laboratory services
  4. Commercial services
  5. Sensory services
  6. Research and Education
  7. Networking

Previous Research Projects:

  • Determination of the wild yeast strains and identification of the bacterial composition.
  • Determination of the limits and impacts of various styles of wine and conditions on the overall shelf life of can liners.
  • Identify the activity potential of pathogenic & spoilage microbes
  • Determination & identification of risks factors that could put the health of the consumer at risk and exacerbate instances of product spoilage.

Fields of projects:

  • Wine
  • Beer
  • Cider
  • Spirits
  • Kombucha
  • Other Beverages

TECHNOLOGY SECTORS

  1. Food Innovation

EQUIPMENT AND LABS

Equipment
GCMS
GC-FID
UV Vis
Protein Digestor
Scrubber
Protein Distillation Unit
Biosafety Cabinet
PCR and Electrophoresis
Incubators
Microscope
Microplate Reader