Laboratories

Analysis of viable but non-culturable bacteria (VBNC)

Characterisation of waste and by-products

Metagenomic analysis of microorganisms in food and on surfaces

Phytopathogen analysis

Development and validation of analytical methods

Safety and contaminants

Early warning in food safety

Food fraud risk identification and vulnerability assessment system

Identification of emerging food safety risks

Hazard identification and risk assessment

Product stability and quality studies

Studies of the growth potential of Listeria

Mosh – Moah

Analytical budget

Interlaboratory tests

Design and execution of control plans

24h Alert. Crisis management

Challenge test

Shelf life

Suitability for food contact (FCM)

Permeability

Packaging materials characterisation

Migration (global and specific)

Metals

Chemical characterisation

Nutricionales

Allergens