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Food quality and safety
- Identification of contaminants and unwanted substances in foods, identification of sources and risk analysis.
- Release kinetics of active substances from food packaging and interactions food / container.
- Production quality of the and valorization of raw materials and products containing specific bioactive substances and / or with organoleptic properties
- Devices and innovative methods for the rapid and early diagnosis and in situ monitoring of food quality and chemical and microbiological safety of the productions
- New reference materials, validation of analytical methods, ring test or proficiency testings
- Exposure and chemical risk assessments for consumers and operators in the food sector.