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.