Food Chemistry

The Food Chemistry laboratory performs physico-chemical analyses within an agricultural setting: as a service for farmers, as part of research projects of the Centre itself and at the request of a number of organisations which form part of the provincial government.

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Pesticides are used in agriculture to protect and secure the harvest. The laboratory analyses residues to help guarantee environmentally friendly cultivation methods and largely unpolluted agricultural produce which does not exceed the legal limit of residue levels.

  • analysis of residues from insecticides, fungicides, acaricides and herbicides in agricultural products as well as in soil and water
  • analysis of natural substances
  • analysis of new pesticides in terms of degradation and drift properties
  • residue analysis of random samples from organic and integrated farming to guarantee compliance with the appropriate guidelines
  • development and optimisation of new methods of analysis

In 2011, the Residue laboratory was accredited according to ISO 17025:2005 with the accreditation number ACCREDIA 0463. Click below for a list of all accredited analysis methods:

http://www.accredia.it/accredia_labsearch.jsp?ID_LINK=293&area=7&numeroaccr=0463&classification=A&isRestricted=false&dipartimento=L

For more information on the accreditation, please visit www.accredia.it.

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Performing analyses on wine and grape must is indispensable in answering scientific questions and safeguarding the quality of winery products.

The Wine and Beverage Analytics laboratory examines wine, grape must, fruit juice and distillates with the help of physico-chemical analysis. The tests are conducted both for internal research purposes and as a service for third parties.

On 18 March 2003, the Wine and Beverage Analytics laboratory was accredited according to ISO 17025:2005 with the accreditation number ACCREDIA 0463. Click below for a list of all accredited analysis methods:

http://www.accredia.it/accredia_labsearch.jsp?ID_LINK=293&area=7&numeroaccr=0463&classification=A&isRestricted=false&dipartimento=L

For more information on the accreditation, please visit www.accredia.it.

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The Flavours and Metabolites laboratory researches and analyses food quality and plant health: With the aid of state-of-the-art analytical methods, it characterises and quantifies naturally occurring compounds in agricultural produce (apple, apple juice, grapes, wine, cheese, milk) and parts of plants (leaves, roots, wood).

Equipped with cutting-edge technology and instruments including high resolution mass spectrometers, the laboratory features the latest technical standards and makes a key contribution to the environmental and food sciences research projects at NOI Techpark, South Tyrol's new technology park.

References

Our research projects include the following:

  • food sciences at NOI Techpark (chemical analysis)
  • environmental sciences at NOI Techpark
  • PinotBlanc
  • DROMYTAL
  • avoiding DPA residues in fruit storage cells

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