Department laboratories and analyse capability:
§ HPLC (High Performance Liquid Chromotography), FLD, DAD, RID detectors
a. Detection of preservatives, sweeteners and phenolic compounds in food .
b. Detection of mycotoxins in foods
c. Nutritional ingredient analyse in foods
§ GC (Gas Chromotography)
a. Fatty acids and their composition
b. Detection of pesticide residue
c. Analyses of toxic compounds , polycyclic aromatic hydrocarbons (PAH)
d. Acrilamid analyse in foods.
UV-Spectrophotometer
a. Detection of coloring agents used in food
b. Detection microbial quality of food.
c. Detection of antioxidant and phenolic compound properties
d. Analyses about DNA/Protein concentrations.
§ Microbiological analyses in foods:
a. Detection of microbial spoilage cause and source
b. Detection of pathogens and their quantity
c. Spesific microbial analyses
d. Detection of antimicrobial characteristic
§ Viscosimeter, Rheometer
a. Viscosity and texture analyses in foods.
§ Freeze Dryer
a. To Freeze dry foods while saving their characteristics
§ Vacuum pacaging
§ Basic chemical analyses (pH, protein, lipid, dry matter,sugar, ash, acidity, etc.)
§ Specific food analyses (maturation index, MSG detection, free fatty acids, alcohol, HMF, vitamin C )
