Food products have a complex structure consisting predominantly of water, fat, protein and carbohydrates and many minor components. The functional properties and available amounts of these components, which are governed by their molecular structures and intermolecular interactions, define the properties of food products. The quality of food products refers to the minimum standards for substances to be qualified for consumption or allowed to come into contact with food. Appearance, colour, taste and texture are critical elements for the sensory quality of food.
Food quality also includes chemical, biological and microbial factors. Recently, food quality has become very important in relation to changes in diet, consumer behavior and the development of food supply chains and increasing industrialization.
The demand for high quality and safety in food production clearly demands high standards for quality and process control, which requires appropriate analytical tools to investigate food. In this regard, spectroscopic methods have long been successful in assessing the quality of agricultural products, especially food. These methods are always preferred because they generally require minimal sample preparation, analyzes are fast, and there is the possibility of performing multiple tests on a single sample.
In our organization, testing, analysis, measurement, and evaluation studies comply with national and international standards and current legal regulations, ensuring reliable and impartial results. Among the numerous tests conducted within this scope are quality tests – UV specific absorbance value analysis services.
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