The Food Analysis Laboratory is a laboratory that performs qualitative and quantitative analyses of the volume, density, hardness, viscosity, water activity, color, and relative humidity of raw and finished products, as well as the content of protein, fat, carbohydrates, vitamins, minerals, and dietary fiber in raw and cooked foods. In this laboratory, students learn all types of analyses while gaining professional practical knowledge. Scientific work is also actively carried out in the laboratory.
Laboratory equipments
- Refractometer Reichert ABBE Mark II
- ColorTec PCM
- Water activity analyzer HygroLab
- РН meter Ultra Basic UB-10
- РН meter PH-220 pH / mV /
- Extraction unit (Soxhlet) Gerhardt EV6 All / 16
- Kjeldahl device Gerhardt Turbotherm, Gerhardt Vapodest 20
- Moisture Analyzer IR 30 Moisture Analyzer
- Electronic balance Denver Instrument TB-2202
- Analytical balance Denver Instrument TB-224
- Penetrometer Koehler K95500
- Viscosimeter Brookfield LVDV-E
