Food Test services we offer

Microbiological tests are done to assess the presence and concentrations of microorganisms in food commodities (E.g. ingredients and finished products), food contact surfaces (E.g. conveyors and ingredient tanks) and food processing environments (e.g. air quality). The purpose of microbiological tests it to detect and restrict undesirable microorganisms in foods, food contact surfaces and food environments.

Our food Microbiology Lab has the competency and the capacity to support your quality assurance and food safety programs.

Nutritional tests are done to provide information on the nutritional composition of foods. This is important because consumers are more aware that ever before about the role that food plays in our health and wellbeing. Nutritional tests generate information that goes on the nutritional labels of foods; consumers use nutritional labels to make informed food purchase decisions. Regulatory agencies also verify that the foods contain components in the quantities listed on nutritional labels.

Physico-chemical tests are analytical tests that provide information about the physical and chemical properties of food. Physical testing like weight, volume, colour, texture, viscosity are important indicators of quality and consistency of raw materials and finished products. They are used to correlate product characteristics with consumer perception and provide information for food safety labels when finished products must undergo a cooking step. Chemical tests are used to identify presence and concentration of compounds that influence product composition, characteristics and product safety. Common chemical tests include assessment of concentrations of toxic compounds such as aflatoxins and heavy metals that are and indicators of safety. Other chemical test such as alcohol and acidity are indicators of food quality.