Faculty of Food Technology and Biotechnology, Department of Food Control Center, Laboratory of Chemistry and Microbiology

PDF Export

Main research field

Testing Laboratory for Food and Objects of Common Use

Specific research areas

Food analysis

Techniques/methods

HPLC, HPLC/MS, AAS, GF-AAS, GC, GC/MS

Technology keywords

  • Analytical Chemistry
  • Microbiology

Market sectors

Short summary (English)

The Food Control Centre is an accredited laboratory in accordance with the standard HRN EN ISO/IEC 17025 of the Croatian Accreditation Agency (HAA). The area of accreditation relates to food, animal feeding stuffs and objects of common use. The basic activities of the Food Control Centre are testing and evaluation in matters of food safety and testing of objects of common use by physical-chemical, chemical and microbiological methods. The implementation of instrumental testing techniques like high performance liquid chromatography (HPLC), liquid chromatography- mass spectrometry (LC/MS), gas chromatography (GC), gas chromatography – mass spectrometry (GC/MS), atomic absorption spectroscopy (AAS) ensure the speed and quality of testing results of vitamins, active components, aromatic substances, metals, pesticides, mycotoxins, colourings, preservatives, antioxidants, sweeteners and other food components. Determination of nutritional product values, testing and issuing of labelling, as well as sensor testing by qualified evaluators, make up an important segment of the work of the Department of Food Chemistry and objects of common use. Microbiological testing of foods and objects of common use are conducted in the Department of microbiology of food and objects of common use by classical and rapid microbiological methods.

Short summary (Croatian)

Centar za kontrolu namirnica je akreditirani laboratorij sukladno normi HRN EN ISO/IEC 17025 od strane Hrvatske akreditacijske agencije (HAA). Područje akreditacije odnosi se na hranu, hranu za životinje i predmete opće uporabe. Ispitivanja kvalitete i zdravstvene ispravnosti hrane i predmeta opće uporabe provođenjem fizikalno-kemijskih, kemijskih i mikrobioloških metoda su temeljne djelatnosti Centra za kontrolu namirnica. Primjena instrumentalnih tehnika ispitivanja kao što su tekućinska kromatografija visokog učinka (HPLC), tekućinska kromatografija visokog učinka s masenom detekcijom (LC/MS), plinska kromatografija (GC), plinska kromatografija s masenom detekcijom (GC/MS), atomska apsorpcina spektrometrija (AAS) osiguravaju brzinu i kvalitetu rezultata ispitivanja vitamina, aktivnih komponenti, aromatskih tvari, metala, pesticida, mikotoksina, bojila, konzervansa, antioksidansa, sladila te drugih komponenti hrane. Određivanje hranjivih vrijednosti proizvoda, provjera i izrada deklaracija istih te senzorska ispitivanja od strane kvalificiranih ocjenitelja čine važan segment rada unutar Odjela za kemiju hrane i predmete opće uporabe. Mikrobiološka ispitivanja hrane i predmeta opće uporabe provode se u Odjelu za mikrobiologiju hrane i predmeta opće uporabe primjenom klasičnih i brzih mikrobioloških metoda.

Last update: 06.02.2013. 06:08:18

Kontaktirajte nas