Food testing

Food testing includes:

• physicochemical analyses (e.g. determination of metals, inorganic substances, preservatives, proteins, fats),
• microbiological analyses (determination of bacteria, yeasts, moulds),
• organoleptic tests (taste, odour, colour, consistency and other).

The tests cover a wide range of products:

• bread and confectionary,
• meat, as well as meat and poultry products,
• milk and milk products,
• fruit and vegetable products,
• grain products,
• beverages, juices,
• diet products.