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.