Technology & Process

From LC-MS/MS and GC-MS/MS devices to real time PCR and amylograph

The quality of the work in the testing laboratory is ensured by the comprehensive know-how of our employees, including state certified food chemists, chemists, food technologists and dietary scientists.

The foundation of the tests consists of the technical equipment:

  • Several LC-MS/MS, GC-MS/MS and Triple-TOF/MS devices for residue and contaminant analysis as well as peptide analyses of specific proteins (enzymes, allergens)
  • MALDI-TOF/MS for microbiology - identification of bacterial species
  • Real-time-PCR (GMO, allergens, botanical impurities)
  • rheological measuring technology (Farinograph, Extensograph and Mixolab for dough quality)
  • Amylograph (flour analysis)