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Perspective On: A Food & Beverage Lab

by Bernard B. Tulsi
The food sector in the United States (US) is experiencing its biggest changes in decades. This year, Congress passed the Food Safety Modernization Act, updating regulations first implemented in 1938. The act greatly expands the powers of the Food and Drug Administration (FDA), whose new clout now includes food recall authority. Also in 2011, the Dietary Guidelines for Americans, which are revised every five years, were updated to push for healthier diets overall, and especially for children.

Your Lab, Your Business

by Bernard B. Tulsi
Science has always been the paramount focus of laboratory managers. But that is no longer sufficient. Now, lab leaders need to be profoundly conversant with the business side of their operations as well.

Perspective On: A Forensic Crime Lab

by Bernard B. Tulsi
The National Academy of Sciences has unanimously recommended 13 measures to address problems plaguing crime-lab forensics, including a call for massive forensic-science research sponsored and funded by a science-based agency outside the Department of Justice.

Perspective On: A Food Testing Lab

by Bernard B. Tulsi
Developers of analytical instrumentation for food laboratories are constantly being kept on their toes—foremost by the competing technical advancements and expanding market demands inherent in their business, and also by the need to help customers comply with changing and more stringent regulatory requirements worldwide.

A Bigger Role for the Food Lab of the Future

by Bernard B. Tulsi
A series of food safety crises, including melamine contamination in pet foods; E coli-tainted spinach, peppers and green onions; and a Salmonella typhimurium outbreak in peanut products have transformed food analysts from vigilant sentries into veritable centurions stridently safeguarding the quality, regulatory compliance and safety of our food.

Perspective On: A Food Testing Lab

by Bernard B. Tulsi
The U.S. imports food from more than 150 countries and territories. Much of it is fresh produce and seafood, which can carry microscopic contaminants. While these contaminants become smaller and more sophisticated and food safety laws become stricter, food testing laboratories are coming up with new technologies and processes to detect chemical toxins before they reach the consumer.

Happy New Year!

by Pamela Ahlberg
“Maximizing profits” and “competing for market share” are not typical phrases most people associate with laboratories. Right? Well, maybe they should be.

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