Food and Natural products Characterisation

State-of-the art analytical methodologies (LC, GC) using established and/or in-house developed protocols are used by Food in Health team or partner laboratories (LC-MS/MS, Orbitrap or EC-TOFMs) for the analysis of raw food materials or final food products. Rapid methodologies, as FTIR-ATR spectroscopy, is used to establish databases used in process control, studies on authenticity, and also for discrimination of samples with quimiometric tools.