Food analysis is the dealing with the development, application and study of analytical procedures for characterizing the properties of foods and their constituents. These analytical procedures are used to provide information about a wide variety of different characteristics of foods, including their composition, structure, physicochemical properties and sensory attributes.
In recent years people are very conscious about what they eat. Food manufacturers are continually trying to increase their quality of products and profits. To do this they must ensure that their products are of higher quality, less expensive, than their competitors, whilst ensuring that they are safe and nutritious.
To meet these rigorous standards food manufacturers need analytical techniques to analyse food materials before, during and after the manufacturing process to ensure that the final product meets the standards
Food analysis includes physicochemical analysis, Heavy metal content, pesticide residue, microbiological and physical properties of food and drink, it is an important part of quality assurance and regulatory compliance
- Cereals & Pulses
- Nuts & nuts products
- Bakery Products
- Ready to serve products
- Milk & Milk Products