The analytical laboratory focuses on the precise quantitative and qualitative analysis of organic food ingredients.
High-pressure liquid chromatography (HPLC/DAD or HPLC/ELSD) and gas chromatography (GC/MS or GC/FID), which can be used to analyse amino acids, the components of proteins, for example, play a central role. In addition, the fatty acid profile of individual foods can be precisely determined.
Polymerase chain reaction (PCR) is also used in the analytical laboratory to characterise deoxyribonucleic acid (DNA). Specific DNA sequences can be detected and characterised by subsequent gel electrophoresis. These methods are of great importance when analysing genetically modified maize, for example.
In addition, accompanying analyses are carried out here to determine other relevant food ingredients. UV-VIS spectrometry enables the analysis of polyphenols in beer or phosphate in foods, for example, which are important for flavour.
Thanks to the comprehensive analysis methods, a significant contribution can be made to quality assurance and research in the food industry.
