In CERTA we have laboratories where different techniques can be applied in order to determine the composition, functional and sensory properties of food, as well as the development of food formulas as a previous step to the Pilot Plant scale.
Laboratories
Physicochemical laboratories
1.
Food composition analysis
2.
Techniques for determining the texture or viscosity of food
3.
Assessment of the stability of food emulsions
4.
Micronutrient analysis
5.
Monitoring of biochemical changes during maturation or storage of food
6.
Determination of nutritional value
Microbiological laboratories
In CERTA we own several laboratories for the analysis of the microbial composition of food, with the highest technical and safety standards.
1.
Space to work with foodborne pathogenic microorganisms (level 3 containment)
2.
Microbiological count and identification
3.
Evaluation and validation of inactivation by technological treatments (microbial lethality)
4.
Performance of challenge tests
5.
Cleaning control and surface disinfection
6.
Determination of microbiological shelf life
Optical laboratory
CERTA has the necessary infrastructure for the development and application of optical sensors (UV, VIS, NIR, fluorescence), based on different measurement configurations (light transmission, dispersion), for monitoring, optimizing, and controlling manufacturing processes in the food industry.
1.
Inline monitoring and optimization of the coagulation properties of milk and dairy products
2.
Inline determination of pH in yoghurt and fermented products
3.
Inline determination and control of thermal damage
1.
Inline determination and optimization of quality and yield in food matrices
2.
Inline determination and optimization of functional, technological, rheological and textural properties in food matrices
3.
Inline detection and quantification of particles and chemical compounds in food
