Product Quality
The Product Development Research Centre’s research expertise and testing facilities are available to help gain valuable insights into product quality and performance.
Important flavor and sensory properties can be related to product to composition, formulation and processing.
With access to state of the art analytical equipment (PTRMS, GCMS, GCO, HPLC) coupled with sensory and microbiological testing, product quality attributes can be defined, characterized, improved or enhanced.
Our product quality and testing services include:
- Analytical testing
- Flavour analysis and profiling
- Off flavor and taint identification
- Lipid analysis and profiling
- Antioxidant activity
- pH, Aw
- Textural analysis
- Viscosity
- Texture profile
- Gel strength
- Meat tenderness
- Sensory analysis (refer to link)
- Colour analysis
- Process optimization
- Microbiological testing
- High throughput screening for antimicrobial activity
- Bioadhesion / biofilms
- Sanitation/ plant hygiene/ problem solving
- Food safety
- Process evaluation
- Pathogen identification and testing
- HACCP validation