RESEARCH ACTIVITY AND INTERNATIONAL PROJECTS
RESEARCH AND INTERNATIONAL PROJECTS
Commissioned study and research projects, problem solving.
Characterization of materials and ingredients (adhesives, inks, etc.) in the field of product development and safety assessment.
Analysis of several contaminants directly in foods such as starchy foods, cured meats, pizza etc.
Study of the shelf life and aromatic profile of packaged foods, study of the barrier properties of materials; consultancy for modified atmosphere packaging and verification of purity of the gases used in packaging.
Technological and performance conformity tests in different conditions and accelerated aging tests of the material.
TESTS IN FOOD
The food contact law clearly indicates that the materials’ compliance can be carried out by tests on the food which is intended to come in contact with (pizza boxes, bags for bread or flour, salami casings …)
Migration into food has a greater value than simulant tests, as indicated in EU Reg 10/2011 on plastic materials. The regulation, reference for the entire supply chain of materials in contact with food, states:
The results of specific migration testing obtained in food shall prevail over the results obtained in food simulant. The results of specific migration testing obtained in food simulant shall prevail over the results obtained by screening approaches. Food Contact Center can perform tests directly in food.
SHELF-LIFE
The laboratory performs shelf life tests, focused both on the compliance of the packaging and to the barrier properties related to the kind of food intented to contain. The packaging can be characterized, for example, by investigating the permeability to water vapor and oxygen. For a Shelf life study, food or drinks undergo an accelerated aging to simulate the storage period and then to evaluate the chemical-physical-sensory property, in order to determine the suitability of food and packaging. The studiy is based on the Arrhenius equation, applied with the logic of Q10.
During the study, the laboratory performs microbiological, chemical and sensory tests to assess the potential degradation of the quality of the food.
Particular attention is paid on the evaluation of changes in the aromatic profile, characterized with the SPME -GC MS technique.
The aromatic profile is crucial in these investigations, as it allows to investigate the appearance of oxidized degradative notes and the loss of the characteristic fragrances of fresh food. The laboratory has consolidated experience, gained in food, herbs and spices and flavorings, and it has an useful instrumental library Mass Spectra of Flavors and Fragrances of Natural and Synthetic Compounds which contains more than 3000 spectra relating to substances related to the flavor profile.
