FPM Division, besides the specialization in materials and shelf life, has developed a specific competence with regard to the analysis of foods, for which it is able to determine both their suitability to be eaten, respecting the legal provisions and their effective qualitative level, also taking into account the warranty of product typicalness and genuineness.
In the following, the analytical themes of the Food area are listed:
- Microbiological analyses for the evalution of hygienic characteristics according to law requirements or supplying tenders
- Microbiological analyses to determine the presence of microflorae typical of the product.
- Determinations of the food composition(proteins, fats, vitamins, sugars, oligoelements, fibers, etc.);
- Determination of the nutritional values with regard to the food composition and labelling for food manufacturers;
- Research and determination of quality indicator compounds, requested by tenders or specific regulations
- Sensorial and sensoristic evaluations of foods.
- Detection of Genetically Modified Organisms and identification of foods and their constituents by means of DNA
- Determination of preserving agents, additives, food pollutants;
- Determination of allergenes;
- Environmental hygiene of industrial manufacturing sites (HACCP).
he laboratories are equipped with the most updated instrumentations:sampling systems for the environmental pollution, chemical and microbiologic, of air, water and soils, apparatuses of traditional and innovative microbiology, PCR real time, specific instruments for the determination of the nutritional values, structures according to UNI ISO 8589 Norm for the sensorial analysis of foods with a panel of trained judges and innovative techniques to be adopted in correlation with the preceding ones for the sensorial analysis of the foods (electronic nose, image analysis, dynamometry), various chromatographic techniques for the chemical analysis of the foods.
ITALIANO