Analytical testing fields

Valuation of marketability with a declaration verification

Contact person

State certified diploma Food chemist Svenja Weiß
Tel. +49 33200 89-144

State certified diploma Food chemist Cornelia Weise
Tel. +49 33200 89-349

Testing of food and feed ingredients, nutrients and heavy metals

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)

Your contact:
State certified diploma Food chemist Svenja Weiß
Tel. +49 33200 89-144

M. Sc. Luise Kowalski
Tel. +49 33200 89-136

Analysis of contaminants, residues and undesirable substances

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

Your contact:

Dr. Linda Uhr
Tel. +49 33200 89-266

Dipl. troph. Kristin Gödeke 
Tel. +49 33200 89-279

Special proteins (Proteomics)

Allergens
technical enzymes

Your contact:

M. Sc. Josephine Bönick
Tel. +49 33200 89-236

Dr. Linda Uhr
Tel. +49 33200 89-266

Molecular biological and microbiological tests

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)
Process hygiene controls
Identification of microorganisms (bacteria)
Preservative burden test, inhibitor test
Cell biology tests
Analysis of drinking water (Legionella)

Molecular biology:

Dr. rer. nat. Marion Mägdefrau
Tel. +49 33200 89-347

Microbiology:

Dipl. Biologist Michael Kliefoth
Tel. +49 33200 89-259

Testing of medicinal and spice plants and essential oils

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

Your contact:

Dipl.-Ing. Ulrike Bauermann 
Tel. +49 33200 89-207

Testing of grains and mill products

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 flourRye/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

Your contact:

B. Sc. (FH) Besim Latifovic
Tel. +49 33200 89-425

Dipl. troph. Frau Kristin Gödeke
Tel. +49 33200 89-279