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 […]

female scientist using metabolomics

The Power Of Metabolomics

March 31, 2021 smitsa 0

Metabolomics is a now a long established method of examination of analytical chemistry. The discipline, for that is now what it truly is, can be […]

Lab equipment with colored liquid (mainly conical flasks)

Water Activity In Food

March 4, 2021 smitsa 0

Water is a fundamental component in food, both in terms of maintaining food quality, its preservation and minimizing microbial spoilage. Water activity (aw) is a […]