Food research

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

Contact

Agata Dominiak

+48 500 032 642

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