Air Scientific provides focused environmental and occupational monitoring for the food production industry, where heat, moisture and organic ingredients can contribute to complex air emissions. Activities such as cooking, frying, fermentation and packaging generate particulate matter, odorous vapours, steam plumes and volatile organic compounds.
Our stack emission testing measures grease-laden particulates, organic compounds and combustion gases from process exhausts and thermal oxidisers, ensuring abatement systems meet performance and compliance targets.
Ambient air monitoring supports odour control efforts, especially in urban or mixed-use zones, by tracking vapour migration and particulate dispersion.
We also assess occupational exposure to cooking fumes, VOCs and airborne dusts in production and packaging areas, helping facilities protect workers and meet health and safety obligations.
This tailored monitoring approach supports food producers in meeting environmental standards while maintaining clean, safe and efficient operations.
We have been using Air Scientific’s services for many years and are very satisfied with the service provided to us. All monitoring is completed on time and the reports are issued quickly. All staff are very helpful and professional at all times.
Food Production Client