Food composition analysis
Scope description:
The present activity concerns professionals and researchers occupied within the general field of food science. The aim of the activity is to train and/or provide access to research equipment in order to allow users to apply the analytical methods required for the detailed characterization of food chemical composition. Development of nutritional food labeling can be also included.
Laboratory to which access is provided:
Laboratory of Food Chemistry and Industrial Fermentation, Ionian University.
Laboratory equipment that will be available:
Fully equipped laboratory including: HPLC-RID-DAD, GC-FID, ATR-FTIR, Kjeldahl and Soxhlet analytic device, (automatic) milk analyzer, pH-meters, analytical balance etc.
Methods that are used in the laboratory:
The Laboratory pertains to official AOAC analytical methods.
Permitted time for access to the laboratory:
Access to the laboratory facilities and equipment is provided for 3 days per user (indicatively).
Time period for access to the service:
1 June – 15 July 2023
Information – Clarifications:
The Laboratory of Food Chemistry and Industrial Fermentation consists of experienced and specialized researchers, and is fully equipped with the analytical devices and methods required to analyze food chemical composition. In particular, fat, protein and soluble sugar content can be determined, as well as specific fatty acids, amino acids and phenolic compounds. Each user has the ability to choose the specific food product and apply official analytical methods, following the guidance and/or training of our specialized staff members. Chemical reagents and consumables will be supplied by our Laboratory. Our staff members are willing to assist with data analysis at the end of the experimental process. A complete, comprehensive chemical analysis for one (1) food product can be carried out per user.
In case of single chemical analyses, up to two (2) food products can be analyzed per user.
Maximum number of users: three (3).
