Expertise and services
We are involved in researching options for the valorisation of side streams, and work on detecting and quantifying food constituents.
Physicochemical methods:
- Chemical macronutrient characterisation of foods and derivatives (fats, proteins, minerals, water content, fibres).
- Liquid chromatography analyses of vitamins (e.g. B12), sugars and oligosaccharides, organic acids, alcohol, bioactive substances (e.g. polyphenols, glucosinolates), etc.
- Spectrophotometric analyses of macro- and micro-nutrients as well as other nutrients and anti-nutrients (macro and microlevel approaches).
- Physical characterisation of solid and liquid foods via rheology and texture analysis.
- Determination of water activity, water-holding capacity and oil-holding capacity.
- Particle size distribution and zeta potential.
- Microscopic investigations.
- Protein analysis: Kjeldahl, Dumas, BCA, Bradford, SDS-PAGE.
- Selective wet-chemical analysis (e.g. iodine value, peroxide value, etc).
- NIR and FTIR spectroscopy.
- Dynamic foam analysis.
- Amylographic, extensiographic and farinographic flour/dough analyses.
- Differential scanning calorimetry.
