Materials characterization is critical for the food and drink sector and is employed at almost every stage of the food production chain.  A large number of analytical techniques are available for assessing different characteristics of food and drink products in terms of their structure, composition, physicochemical properties and sensorial characteristics.

These techniques are widely used by ingredient manufacturers, food producers, researchers and dedicated food analysis laboratories to ensure product quality, safety and process efficiency.

Dr. Golik provides a number of the key analytical techniques used in this sector, including :

- Particle size analyzers for measuring the size of powders, emulsions and dispersions, from nanometers to millimeters

Chromatography techniques for determining molecular weight and molecular structure of polysaccharides and proteins

- Morphological imaging and chemical imaging to assess particle size, shape and chemical properties of solid components

- Zeta potential analyzers for predicting and optimizing dispersion and emulsion stability

- Near-infrared analysis for fat, protein, moisture, sugar and starch content, as well as blend uniformity

- Ion Chromatography for Determination of acetate, chloride, Nitrate, phosphate and sulfate

Titration for analysis of edible fats and oils

- Stability Measurement in materials for process and shelf life data

Dr. Golik  provides a range of in-line and on-line process solutions for monitoring and controlling production operations

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