CDC FoodPhysica R&D Laboratory

We have several non-routine analyses and methods to support a variety of R&D projects.  The following list is not exhaustive, but gives an idea about how we can support with your outsourced R&D or concepts that are not yet ready for pilot-testing.

  • Physical & Structure Analysis
    •  pH and refractive indexLaboratory
    •  Microscopic Analyses (LM)
    •  Dough Mixing test (300g)
    •  Texture / Rheological Analyses
  • Various Spectroscopic Methods
    • Soluble Protein (Lowry, BCA)
    • Protease activity
    • Lactic acid production
  • Extraction & functionality
    • Soluble / Insoluble proteins
    • pH-effect / heat effect on solubility & functionality
    • Gel formation / waterholding capacity
    • Protein extraction & precipitation
    • Gluten-Starch separation
  • Small scale application models
    • Mixing & mini-bake test (10g) for small samples and/or quick & easy screening purposes
    • Meat gel test for small scale functionality testing of ingredients
    • Screening effect of enzymes in “food mini-models”
    • Small scale edible coating models for testing applicability as casings and/or barriers
  • Protein Detection and developing (new) protein analyses
    • SDS-PAGE Mw, semi-quantitation, analyses (e.g. effect of enzymes)
    • Immunological methods
  • Developing new analyses and/or methods on demand
    • Assist with new methodology development for specific issues (R&D, QA/QC, Regulatory)
    • Validation, Interlab Study and test-materials