Center of Food and Fermentation Technologies (CFFT) has invested millions of euros in analytical infrastructure. Analytical department forms the backbone of CFFT and supports all other projects.

More than 40 unique laboratory analytical methods have been developed, introduced and / or used daily, including:

1) Microbiological analysis with traditional techniques and high throughput metagenomic sequencing of 16S rRNA genes; isothermal microcalorimetric analysis, iCinac experiments)

2) Quantification of free and total amino acids in food and feed samples (milk powder, yeast extract, grasshoppers) by LC-UV-MS

3) Quantification of B-group vitamins (B1, B2, B3, B5, B6, folic acid, biotin, B12) in food and feed samples (eg nutritional yeast, bread, flour, kinoa) by LC-MS

4) Quantification of Se-Met in food samples (eg nutritional yeast) by LC-UV

5) Quantification of reduced and oxidized glutathione in food samples by LC-MS

6) Quantification of grape reaction product (GRP or 2-S-glutathionyl caftaric acid) in wine by LC-MS

7) Quantification of thiols (glutathione, cysteine, g-glutamyl-cysteine) in nutritional yeast by LC-UV

8) Quantification of phenyl acetic acid and phenyl propionic acid in inactive yeast, yeast extract and cell wall fractions by GC-MS

9) Quantification of propionic acid in inactive yeasts, yeast extracts and cell wall fractions by GC-MS

10) Quantification of α-glucans, β-glucans and mannans in yeast cell walls by LC-RI

11) Quantification of anthocyanidins in berries (eg blueberry, blackcurrant) by UV

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