What is innovation science, or rather, what makes our labs capable of supporting innovation? If you look back at history, many of our famous lab inventions came about in non-conventional and even accidental ways.
In regulated environments, companies are expected to establish procedures for document change control as a way of ensuring product quality and safety. Any changes made to the product, system or facility, (e.g., manufacturing, processing, quality assurance/quality control, information technology (IT), etc.) need to be documented in a timely manner. Changing existing or creating new documentation typically involves multiple disciplines and can have long lead times.
It’s true – you only get one opportunity to make a good first impression. For a manufacturing company, a customer’s first impression often comes in the form of product packaging. It would seem fitting then that experts would be engaged in developing packaging to ensure best practices are being utilized in an efficient and aesthetically pleasing way.
Food safety is non-negotiable. Any contamination in products that may reach customers is a liability and must be recalled. Recalls are now mandated by the Food Safety Modernization Act (FSMA) that values risk-based prevention for maintaining food safety throughout the whole supply chain.
Laboratory projects can be extremely challenging and require a very thorough analysis. How do we as designers use our knowledge of past projects to work with the client to create their vision? In many cases a high level visioning process can be used in combination with practical approaches to create that vision in a day. How can you vision your lab in one day?
While we all have access to today’s great technology, it is truly only worth what we make of it. Without proper implementation, each device is only a different sized paperweight. CRB utilizes iPhones, iPads, numerous applications and VDC kiosks in the field in order to drastically improve collaboration, installation and safety during the construction processes. This gives our construction engineers, superintendents and trade contractors the resources necessary to stay on-site.
Understanding quirks, objectives and language are challenging for food industry engineers and consumers alike. While eating is necessary for nutritious living, it also has to be a pleasurable experience. Food products are aimed to please the consumer in several ways. Engineers are consistently taught about ideal processes based on purity and degree of polymerization, but flavor, despite its importance, gets overlooked.
Laboratory owners are constantly challenged to create new research environments with limited budgets and fewer resources. In addition, consideration has to be given to the “triple bottom line” (people, planet and profit), within these strict budgetary constraints. Cost-conscious owners want facilities to meet their vision and business objectives and include flexibility, efficiency, safety and robust utility/engineering systems.
Like any resource-constrained industry facing uncertain demands and external competition, the food industry is under constant pressure to reduce operating expenses, shorten lead times, improve flexibility and increase throughput. Designing new facilities or expanding existing ones is an expensive undertaking and is often ranked low on a list of options for companies.