Food
Analysis
Today, new methods are constantly emerging in the food industry and there are constant changes in the variety and formulation of foodstuffs. However, it has become more important than ever to ensure that food products are of high quality and reliable, and that they are produced in a way that does not endanger the health of consumers. At this point, the fact that food producing companies operate in accordance with the legal regulations in force and published domestic and foreign standards, and food analyzes performed by authorized laboratories make great contributions. The legal regulations enacted aim to protect human health. Laboratory food analyzes are needed to confirm compliance.
Food analysis is also a necessity for companies to write the nutritional content on the products, to determine the product quality within the scope of quality control studies, to see the results of newly developed products or new production methods, or for companies within the scope of research and development activities.
All people have the right to reach healthy food products and eat right, and this is a vital issue. However, food has become a major human problem due to unhealthy and unconscious agricultural activities, shrinking agricultural areas, natural resources that are increasingly depleted, ecological balance that is irreparably deteriorated, and global warming problems. The processes of producing, preparing and presenting foodstuffs to consumers must be taken into account in terms of human health and environmental protection.
When safe food is mentioned, it is understood that foodstuffs that do not lose their nutritional values and physical, chemical and microbiological properties when prepared with appropriate methods and materials. In other words, safe food is food that does not harm human health. With the food analysis carried out, people are protected against food-borne risks. With food analysis, it is aimed to reduce the risks that may arise due to food and to prevent the occurrence of these risks. Human health and the environment must be protected in all processes of food products, from production, transportation, packaging, storage and presentation to consumers.
The main food analyzes performed in our laboratories are:
-
Physical analyzes
-
Chemical analyzes
-
Microbiological analyzes
-
Contribution analysis
-
Residue analyzes
-
Mineral analysis
-
Mycotoxin analyzes
-
Molecular biology analyzes
-
GMO (GMO) analyzes
-
Feed analysis