Analytical Equipment for Measuring the Properties of Foods and Food Ingredients

  • Climate-controlled chambers and refrigerated chambers for storage tests under commercial conditions (also forced tests)

  • Light sources for exposure tests: LEDs, daylight fluorescent tubes, halogen lamps, sunlight testers

  • Equipment for texture and rheology measurement:
  • Texture analyzer (load cell and shear cell)
  • Rotational and oscillating viscometers
  • Particle characterization (charge, size, distribution)
  • NIR spectroscopy for determining the composition of foods

  • Differential scanning calorimetry (DSC thermal analysis), e.g. for the characterization of chocolate (crystallization, polymorphism, and melting properties)

  • Pulsed NMR, e.g. for determination of the solid content of chocolates

  • Inorganic elemental analysis (ICP-MS) for heavy metals

  • Trained sensory panel for evaluating changes in food products and new products

  • Sorption systems (DVS, SPS) for gravimetric determination of water vapor sorption/desorption

  • Gas analysis:
  • Optical methods, e.g. for determination of dissolved oxygen or oxygen in the headspace of packaging
  • DAN sensor (O2, CO2)
  • Clark electrode
  • Gas chromatographic analysis of ethylene and permanent gases
  • Microbiological facilities:
  • Laboratory for working with pathogenic microorganisms in risk group 2
  • Biological system for the identification and phenotyping of microorganisms
  • BacTrac for rapid determination of the germ count using impedance measurements
  • Flow cytometry for cell analysis
  • Real-time PCR with automated DANN isolation and capillary electrophoresis for molecular-biological studies
  • Multifunctional reader with gas control module for measuring growth curves