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FOOD CHEMISTRY |
Food chemistry is a science which studies the composition, the adulteration, the shelf life of food products.
In recent years the necessity for food–processing industry of analysizing the ingredients of raw materials and finished products has become a duty by law (D.Lgs n°77 of 16/02/93, D.M. 209 of 1991, etc.).
In order to answer to questions like: “Which structural modifications occurr during the conservation of products? Which influences have the production process on the finished product?”, it's necessary to have a deep knowledge of the chemical and biochemical composition of foodstuffs.
To give answers to these questions new analytical tests have been developed, existing tests have been improved and some analytical procedures have been automatized.
 Main analyses and services
With the characterization of proteins (aminoacidic profile), of carbohydrates (sugars and starch), of fats (saturated, monounsaturated, polyunsaturated, trans fatty acids, omega-3 fatty acids), of the fibrous fraction (total dietary fiber, insoluble and soluble dietary fiber, resistant maltodextrines determination, resistant starch, fos), of the minerals (Iron, Sodium, Calcium, Phosphorus, Magnesium, Zinc, Iodine).
- Microconstituents analysis
Water-soluble and liposoluble vitamins.
- Free and total aminoacids analysis
- Analysis of oils and fats according to REG CEE 2568/1991 and following updatings.
- Additives analysis
Preservatives, antioxidants, sweeteners, thickeners, food colouring agents.
- Enzymatic activities analysis
Lypase, protease, phosphatase.
- Compositional analysis of ingredients of food products such as chocolate, baked products.
- Analysis of limited substances deriving from flavours (ex. safrole, coumarin, teucrine, beta-azarone).
- Analysis of volatile oil and characteristic molecules of spices (ex. piperine, capsaicin, curcumine).
- Shelf life studies on raw materials and finished products evaluating the most important metabolites and catabolites during the time.
- Studies on the setting up of new analytical indexes for an unbiassed evaluation of technological and process parameters.
- Detection of irradiated food according to UNI EN 13751:2000 standard.
Main division resources
- GC with FID, MS detectors
- HPLC and HPLC-MS
- UV-VIS and IR spectrophotometry
- ICP
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FOOD CHEMISTRY