Food research
- Examination of the microbiological purity of food and raw materials
- Development and optimsation of enzyme production methods with desirable properties, f.e. in baking, brewing, milk industry
- Species identification in food samples
- GMO detection in food
- Pathogen and food allergens identification
- Imaging of fat droplets breakdown in food with confocal microscopy with CARS module
- Examination of alcohol botanical origin (distillates) using isotopic methods
Determination of various substances, such as:
- Monosaccharides in food
food additives (preservatives, artificial sweeteners, fats, water- and fat-soluble vitamins, colouring agents) - Fragrances in cosmetic products
- Flavourings in food
- Fat acids
- Residual extraction solvents in food and cosmetic products
- Chiral compounds
- Limited substances (phthalate, nitrosamines, aromatic amines, dioxins, parabens, polycyclic aromatic hydrocarbons, etc.)
- Illegal substance
- Organic and inorganic ions, organic acids, polyphosphates
