1. Food Safety
1.1. Research on micro-organisms in raw materials and foods. Evaluation of contamination levels.
1.2. Effect of processing conditions on pathogen survival. Emerging pathogens. Application of new identification techniques by PCR.
1.3. Research of the presence of zoosanitary residues in food product and production systems. Preparation and validation (following Commission decision 2002/657/CE) of instrumental analytic techniques for the detection of drug residues and unauthorised or undesirable substances.
1.4. Mycotoxin risk analysis and evaluation (aflatoxins, ochratoxin A, deoxynivalenol) in high-risk foods such as nuts, cereals and by products.
1.5. Study of the presence phytosanitary treatment residues in waters and foods of plant origin.
1.6. Detection and quantification of transgenic material in food products for human and animal consumption
2. Food Quality Improvement Line
2.1. Study and definition of the attributes that define the quality of a food. Preparation of specific technical specifications. Typing and characterisation of products.
2.2. Product and process audits, evaluating compliance both with specific standards and internal systems, quality marks, EU regulations and APPCC systems. Application of ISO 17.020 and EN 45011 standards to product inspection and certification activities.
2.3. Analytical and technical assistance services to the companies in the sector. This involves carrying out microbiological, physical-chemical, instrumental and organoleptic tests on raw materials and on the finished product.
3. Food and Health
3.1. Research into the presence of compounds that are potentially beneficial for the health in natural or traditional foods: polyphenols (flavonoids, catechins), carotenoids (licopene), polyunsaturated fatty acids of the omega 3 and omega 6 series.
3.2. Studies of the effects of processing on the biological activity of functional foods.
3.3. Development of reliable techniques for the detection and quantification of allergens in the processed foods.
3.4. Special foods: development of analytical techniques geared towards certification of the composition of foods that are processed to cover the specific needs of a population group.