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Service and analyses

The following services and analyses are available:

  • Evaluation of sterilisation modes.
  • Measurement of temperature trends (heating, drying, cooling, freezing, transport, etc.); measurement of temperature fields.
  • Measurement of water activity.
  • Determination of optimal use of preservatives and other additives.
  • Basic analyses of food materials (content and composition of carbohydrates, fats, fatty acids, proteins, acids, nitrates, nitrites, dyes, vitamin C, cholesterol etc.).
  • Identification of food sensory defects.
  • Verification of authenticity of products and raw materials (identification of adulteration).
  • Basic microbiological food assessment.
  • Assessment of product shelf-life (potential to extend shelf-life).
  • Analyses and verification of waste disposal options, evaluation of their utilisation as secondary raw materials.
  • Evaluation of possibilities of old environmental burdens removal.
  • Development of analytical methods.
  • Validation of analytical methods.
Updated: 26.3.2015 14:43, Author: Lukáš Vápenka

University of Chemistry and Technology
Technická 3
166 28 Prague 6 - Dejvice

The University is situated in the northwest direction of metro station Dejvická, near Vítězné náměstí in Prague 6.

The University occupies three buildings in Dejvice (see the map):
Building A - Technická 5
Building B - Technická 3 (Department of Food Preservation)
Building C - Studentská 6
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