Identification of product-specific spoiling processes and lead substances

We characterize foods and food ingredients that are used in and developed for modern, healthy food products. We use standardised methods and test units for determining the base chemical composition and the techno-functional properties. We test packaged foods for their quality status during the best-before period using chemical, physical, microbiological and sensory methods.

Our range of services for the determination of spoilage processes

  • Storage tests on packaged and non-packaged foods
    under controlled practical conditions (temperature, lighting, relative humidity) with analytical and sensory evaluation of changes in order to estimate the shelf-life

  • Measurement of oxygen scavenging in the gas and liquid phase and determination of the stability of fats and fat-containing foods to oxidation

  • Determination of food quality and food properties using non-destructive optical measuring methods
    (e.g. infrared spectroscopy)

  • Identification of lead substances, vitamins and specific natural substances
    that can be used for rapid determination of quality changes in foods

  • Determination of the physical and rheological properties of foods

  • Determination of mycotoxins in foods to assess food safety

Our range of services for the optimization of packaging materials

  • Determination of the requirements on packaging materials
    such as barrier properties, light protection, and the use of protective gases

  • Testing and assessment of the effectiveness of active and  intelligent packaging for foods
     
  • Measurement of the sensitivity of foods to light and light protection systems for packaging

  • Measurement of respiration rates in fresh foods (fruit, vegetables)