Chemical analyzes in foods are very important analyzes that provide information about the chemical composition, processing, quality control and contamination of foodstuffs and ensure compliance with legal regulations for the preparation, storage, transportation and trade of foods.
Food analysis is a prerequisite for verifying product quality, applying regulatory practices, and checking compliance with national and international food standards, contract specifications and nutritional labeling requirements. Food additives used in the preparation and processing of foods and containing preservatives, antioxidants, flavorings, colorants are used to improve the safety and quality characteristics of foods.
Today, high performance liquid chromatography (HPLC) and a wide variety of similar analysis methods are applied in the chemical analysis of foods in advanced laboratories. These methods include advanced detection systems that can detect compounds from various chemical groups in a single analysis.
In short, chemical analysis of food is a diverse and interdisciplinary research field with significant health, social, and economic impacts. It aims to characterize food products in terms of chemical composition, quality, traceability, sensory perception, nutritional value, and safety. The molecular composition of a food product is generally very complex, depending on various factors such as genetic and geographical origin, environmental and climatic conditions, type of farming, cultivation and processing practices, and the presence of contaminants.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. Among the numerous tests carried out in this context, there are also chemical analysis services in foods.
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