We observe how microorganisms in wine, beer, fruit and milk work. If all goes well, we gain ideas for new products.
The value of microbes in food
We analyse the microbial condition of beverages, fruit, meat and milk.
This laboratory analyses the microbial status of foods. Our method is based on mass spectrometry MALDI-TOF (Matrix-Assisted Laser Desorption Ionisation, Time of Flight). The analyses range from detecting and quantifying a specific microorganism to determining the total microbial load in food. Wine, beer and other fermented beverages have helped us develop our knowledge. Expertise that we apply to benefit fruit, meat and dairy products.
The key tool
How do microorganisms work? This open lab uses MALDI-TOF, a technique for ionising molecules, to find out.
Take advantage of our expertise. Or conduct your own tests – this is an open lab.