Food analysis:
The following instrumentation can be used for the instrumental analysis of food and raw materials for food:
- Gas chromatography – analyses of volatile substances (in particular analyses of fatty acids and some fragrant, aromatic ingredients)
- Liquid chromatography – analyses of thermolabile substances, e.g. vitamins, food additives etc.
- Capillary electrophoresis – analyses of ionic compounds, e.g. content of ions in the mineral water of ionic drinks, content of amino acids in food supplements for athletes etc.
- Surface gel electrophoresis – analyses of proteins
- Elemental analysis – element composition of any food matrix
Consulting for food producers:
- Nutrition and nutraceutics
- Sensory analysis of food
Biotechnology:
Our offer of various cooperation options in the field of biotechnologies
Professional consultancy in the sphere of biotechnological process control in the:
- Removal of fats from waste water on the basis of lipolytic microorganisms
- Production of biogas, monitoring the enzyme profile in biomass over the course of fermentation
Monitoring microorganisms using PCR in food products and food supplements:
- Identification of the probiotic cultures that are present, proof of viable probiotic cultures in food
- Identifying yeasts and bacteria in the production of organic wine
Options for cultivation in a fermentor (with a max. volume of two litres):
- Preparation of biomass, primary and secondary metabolites.
