Advanced Food Safety Laboratory, AFSL

Develop Safe, Reliable and Quality Products

AFSL, located at the Food Innovation Center supports companies, R&D Centers and labs to meet their commitment to food safety & quality, and helps them with product development challenges in agri-food sector.    

The multidisciplinary laboratory goes beyond basic capabilites and is equipped with 84 high-tech equipments to carry out high level analysis of food & beverage products in accordance with international standarts.

Comprehensive, Fast and Accurate Test & Analysis

AFSL performs a wide range of analyses which are shared below: 

  • Nutritional Values and quality parameters of foods:

Today’s consumers don’t want only foods that are characterized by safety and processing features. They also expect products to be more nutritious and provide health benefits with natural compositions. 

The use of natural growing methods and mainly good traditional processing technologies needs to be combined with nutritional value, to make products which look, taste and behave right.  AFSL will be capable of performing nutritional values of foods besides quality parameters.

  • Clinical researches:

Clinical researches has shown that certain foods can be nutritious and healthy. With AFSL, many unique technical researches and trials can be performed during different stages. 

  • Chemical safety in foods (i.e. mycotoxins, pesticides, codex requirements):

Chemical food safety deals with all aspects of chemical risks in the food chain, additives, contaminants and residues. Chemical hazards include water, food contact materials, cleaning agents, pest control substances, mycotoxins, pesticides, biocides and food additives. AFSL will be capable of determining and analysing the risk levels with measurable results.

  • Microbiological safety in foods:

Food contaminated by microorganisms (bacteria and yeasts), viruses, and protozoa can cause severe disease in humans. Some of the established bacterial contamination sources include contaminated manure, irrigation water, soil, livestock/ wildlife, and numerous factors influence the incidence, fate, transport, survival and proliferation of pathogens in the wide variety of sources where they are found. To measure the microbiological risk of food products AFSL will also  help manufacturers to identify the risks of their manufacturing environment.

  • Flavor and odor research in foods:

Odour is an important characteristic of food, influencing food choice behaviour. It is well known that odor can be appetizers (e.g. smell of freshly baked bread). Short exposure to food odor enhance salivation and hunger feelings. At AFSL odor and flavor research studies will be performed to identify and innovate new food products.

AFSL Laboratories

AFSL performs its R&D studies through its 4 advanced laboratory facilities:

  • Instrumental Analysis Laboratory: 

Residues analyses of different active chemicals analysis will be carried out in this laboratory by using its high-tech Instruments such as Orbitrap LC/MS, IRMS, GC-MS/MS, ICP-MS, HPLCs and GCs. 

  • Chemical & Physical Analysis Laboratory: 

The composition of a food largely determines its safety, nutrition, physicochemical properties, quality attributes and sensory characteristics. The analysis physiochemical properties of foods (rheological, optical, stability, flavor) will be carried out in this laboratory by using its high range of instrument capacity (relation with codex needs, product quality). Food physical testing will help to ensure food products and their packaging are free from defects and/or contamination.  Chemical analysis laboratory is equipped with state-of-the-art technologies that provide stringent chemical analysis and expert quality testing such as Mycotoxins, Food Contaminants, Nutrition Labelling, Preservatives, pH Level, Acidity, Heavy Metals, Metallic and Non-Metallic Elements, Water Activity, Fat and Oil Analysis and General Chemical Analysis. 

  • Microbiology Laboratory: 

Microbiology laboratory undertakes wide range of tests covering pathogens and spoilage organisms in food, food ingredients and water. The laboratory consists of different rooms such as Biyosafety Level 2 (BLS-2) processing innovation laboratory, main research laboratory where all bench work is carried out, instrumental laboratory, autoclave room and media preparation room. 

  • Sensory Analysis Laboratory:

 The sensory analysis laboratory established with a high level of know-how of TÜGİP, consists of a large area with isolated cabinets to perform highly reliable sensory analysis.