Food Authenticity and Allergen Laboratory

Modern research in food science and nutrition is moving from classical methodologies to advanced analytical strategies in which MS-based techniques play a crucial role. In this context, Foodomics has been recently defined as a new discipline that studies foods compound profiling, authenticity and investigations of food contaminants related to food quality or safety.

Food Authenticity and Allergen Laboratory was established within the scope of a Project supported by BEBKA in 2015. In addition to routine analysis services, national and international projects and training services are carried out in the laboratory with 2 researchers.

Studies carried out in the laboratory;

- Food authenticity

(Determination of gelatin origin in soft confectionery and food supplement capsules)

- Adulteration analysis

(Determination of peas added to peanuts for adulteration)

(Determination of olive leaves added to thyme for adulteration)

-Detection of almond and hazelnut allergens in some foods

- Active pharmaceutical ingredient analysis in food supplements

- Detection of Tetrahydrocannabinol and other cannabinoids in hemp seed oil, hemp seed, energy drinks and cold tea products

- Sensory analysis of olive oil

- Determination of aroma profiles of foods with GC QTOF MS

Instruments

LC QTOF Mf

GC QTOF MS