Food Analysis

Food analysis is a diverse and interdisciplinary field of research that has significant health, societal and economic impacts.

The discipline aims to characterize food products in terms of chemical composition, traceability, safety, quality, sensory perception and nutritional value.

Food analysis is particularly complex due to the intricate food system, which includes key physicochemical and biological characteristics of raw materials, potential existence of microorganisms, different contaminants and additives, and the processing techniques used. 

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Yield Stress

March 4, 2024 smitsa 0

Yield stress is a material property that characterizes the point at which a material undergoes a transition from elastic deformation to plastic deformation. In simpler […]

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Solvent-Free Microwave Extraction (SFME)

August 7, 2023 smitsa 0

Solvent-Free Microwave Extraction (SFME) is a cutting-edge and environmentally friendly technique used in the extraction of bioactive compounds from various plant materials, food products, pharmaceuticals, […]

Protein separation on gels in a Electrophoresis chambers.

What is Electrophoresis?

March 1, 2023 smitsa 0

Electrophoresis is one of the key analytical tools available to the biochemist and food scientist for separating and identifying proteins and nucleic acids. We often […]

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Contact Lens Polymers

July 9, 2022 smitsa 0

Contact lenses are primarily made from a variety of polymers that provide the necessary optical clarity, comfort, and biocompatibility for use in the eye. Here’s […]

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Zwitterionic Coatings For Food Use

January 9, 2022 smitsa 0

Zwitterionic coatings are an emerging class of non-fouling surface treatments that resist biofilm formation and the adhesion of organic materials due to their unique charge-balanced […]