Contact person
State certified diploma Food chemist Svenja Weiß
Phone +49 33200 89-144
State certified diploma Food chemist Cornelia Weise
Phone +49 33200 89-349
| Protein, amino acids (free and hydrolysed), fat, fatty acids, fat key figures |
| Digestible and indigestible carbohydrates (ballast substances according to AOAC/ §64 LFGB/ ICC, pentosane, inulin, low molecular ballast substances-NDO) |
| Heavy metals (Pb, Cd, Hg etc.) |
| Water, mineral substances, common salt, preservatives, sweeteners (among others, steviol-glycoside), vitamins, ß-glucans, sugar (mono-, di-, polysaccharides) |
Contact person
State certified diploma Food chemist Svenja Weiß
Phone +49 33200 89-144
M. Sc. Luise Kowalski
Phone +49 33200 89-136
Mycotoxins, ergot alkaloids, aflatoxins, ochratoxin A, fumonisine, zearalenon, DON, DON derivatives, T-2-/HT-2 toxins etc. Fusaria toxins, masked toxins, alternaria toxins Acrylamide, 3-MCPD-fatty acid ester, PAK, mineral oil hydrocarbons, softeners
Contact person
State certified diploma Food chemist Doreen Schwarzkopf
Phone +49 33200 89-279
Dr. David Schröter
Phone +49 33200 89-266
Dipl. troph. Kristin Gödeke
Phone +49 33200 89-263
technical enzymes
Contact person
M. Sc. Luise Kowalski
Phone +49 33200 89-136
diploma Food chemist Phillis Wieland
Phone +49 33200 89-268
| Detection of GMO and allergens using qPCR and ELISA |
| Microbiological status (licensing in accordance with § 44 of the Infectious Diseases Act on working with pathogenic microbes) |
| Analysis of drinking water (Legionella) |
| Process hygiene controls |
| Identification of microorganisms (bacteria) |
| Preservative burden test, inhibitor test |
| Cell biology tests |
Contact person Molekularbiologie
Dr. rer. nat. Marion Mägdefrau
Phone +49 33200 89-347
Contact person Mikrobiologie
Dipl. Biologe Michael Kliefoth
Phone +49 33200 89-259
| Essential oil in accordance with Ph.Eur, GMP, LFGB |
| Individual and main component analysis of essential oils (GC/FID, GC/MS) |
| Active substance testing in accordance with Ph.Eur. (Thymol, carvacrol, fenchon, estragol, valerenic acid, rosmarinic acid, hypericin, apigenin-7-glucoside etc.) |
| Contaminant analysis |
Contact person
Dipl.-Ing. Ulrike Bauermann
Phone +49 33200 89-207
| Moisture, hectolitre weight, occupation, thousand grain weight, whole grain share, germination rate, grain hardness, glassiness, sieve analysis, peeling yield, WAI/WSI, grinding yield / test grinding, flour type testing | |
| Enzyme activity: Case number, á-amylase, peroxidase, maltose |
| Wheat/wheat flour |
Rye/rye flour |
| Protein Sedimentation value Gluten/Index Farinogram Extensogram Mixolab Stickiness test Grinding test Rapid-Mix test Practice simulating baking test Square pan baking test |
Amylogram Soaking curve Mixolab Grinding test Sourdough baking test |
Contact personr
B. Sc. (FH) Besim Latifovic
Phone +49 33200 89-425
Dipl. troph. Kristin Gödeke
Phone +49 33200 89-263
