PRODUCT ANALYSIS

Analysis of food products and raw materials for their production.

1. Chemical analysis of food products: Chemical elements (including heavy metals), Food elements (preservatives, additives, dyes, organic acids, solvents, hydrocarbons, etc.).

2. Microbiological analysis of food products: Bacteria, Yeasts, Molds, and other microorganisms.

3. Food value analysis: Vitamins, Micronutrients, Fats (including identification of adulterated milk fat), etc.