The analytics lab focuses on quantitative and qualitative analysis of organic food ingredients using high-pressure liquid chromatography (HPLC/DAD, HPLC/ELSD) and gas chromatography (GC/MS, GC/FID). It can be used for carrying out routine analyses of amino acids, the building blocks of proteins, as well as for determining the fatty acid profile of foods.
DNA (deoxyribonucleic acid) is characterised using polymerase chain reaction followed by gel electrophoresis (e.g. genetically modified corn). Accompanying analyses are carried out using UV-VIS spectrometry, e.g. for determining polyphenols in beer, and semi-automatic titration analysers, e.g. for determining chloride content in sausages and other foods.
