Sensory Testing

• Quality classification of olive oil by sensory testing,​
  

Analysis for sugary, fruit, vegetal and agricultural food products (honey, royal jelly etc.)

• Identifying the adulteration in foodstuff,
• Developing new products and identification of process technologies,
• Determining the composition,
• Monitoring the quality change

Analysis for whole grains, cereals and spices;

• Development of new products and determination of process technologies,
• Identifying  food adulteration,
• Determination of nutrient composition​

For vegetable oil;

• ​Determining of sterol compounds and the composition of fatty acids,
  
• Identifying food adulteration,
  
• Identifying the quality parameters
  

Other analyses;

• Determining of trans fatty acids, omega 3, omega 6, saturated and unsaturated fatty acids in vegetable oil and animal fat samples,
  
• Identifying the adulteration in fatty food samples,
  
• Identifying the adulteration in olive oil,
  
• Determining methanol in high alcoholic beverages,
  
• Determining ethanol in low and high alcoholic beverages
  

• Rancimat Analyzer
• Spectrophotometer
• Dietary Fiber Analyzer
• HPLC (RI and UV-DAD detector)
• GC-FID
• Headspace-GC
• Total Fat Analyzer
• Protein Analyzer​