Biosensors for microial and chemical food evaluation
Food ingredients and raw materials production and sale
Physical, chemical and microbiological analysis of food
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Food Analysis
Microbiology
Chemical properties
Physical properties
Microbiological analysis of food
Detection and quantification of foodborne pathogens and spoilage microorganism by conventional or rapid detection methods.
.:. Conventional cultured enumeration and detection of microorganisms
- Total count
- Coliforms
- Salmonella
- Staphylococcus
- Molds
.:. Rapid detection of microorganisms
- Total count
- Coliforms
- Salmonella
- Staphylococcus
Chemical analysis of food
Different chemical measurements to reveal adulteration, ingredients quantification and also measurement of food constituents are carried out.
.:. Chemical evaluation of food
- Spectrophotometric detection of food ingredients
- Protein content
- Fat contant
- Carbohydrate and sugar analysis
- Vitamins
- Measurement of ingredients by HPLC and GC
Measurement of food physical properties
Different food properties including density, texture and microstructure can be measured.
.:. Physical and rheological analysis
- Density
- Lab Color
- Rheometry and Viscometry
- Yield stress
- Flow curve
-DSC
-Food texture
-Food microstructure
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