Analytics Division / Quality Management


Head: Dr. Monika Springer . . . . . . . . . . . . . . . . . . . . . . . . .igv-analytics@institut-fuer-getreideverarbeitung.net
Assistant: Food chemist Gabriele Koball

The sector A/QM is not only an accredited test laboratory, but also a research laboratory. It offers a wide range of chemical-physical examinations in food products, plant raw materials resp. processing products and consulting services comprising:

1. Food analytics

1.1 Service offer

Nutrient analytics including

Protein Fat Carbohydrates
Total proteins
Amino acids
Total fat
Fatty acids
Fat codes
(POZ, SZ, VZ, FFA)
Fat accompanying substances
Cholesterol
Total carbohydrates
Mono, disaccharide
Starch
Raw fibres
Roughage
Pentosan
ß-glucan

Minerals, vitamins, water as well as further food contents and additives and calculating the calorific value.


1.2 Research issues

  • · Influence of raw material and process parameters on the value of pasty flour
  • · Examination and application of evening primrose oil in a cosmetic skin care series
  • · Application of the NIR technology for quality assessment of meat
  • · Reduction of cholesterol contents in food products

1.3 Device engineering

GC-FID, GC-MS, HPLC-RI, -UV, -DAD, fluorescence, pulsed amperometry, AAS, UV/VIS, spectrophotometer, gel electrophorese, NIRS, Rapid-N


2. Analysis of pollutants

2.1 Service offer

Heavy metals Mycotoxins Crop protecting agents/
ecological contaminants
Pb
Cd
Hg
Aflatoxins
Ochratoxin A
Fumonisin
Cearalenon
Desoxynivalenol
Organophosphorus compound
Organohalogen compound
Insecticide, fungicide, acaricide, herbicide
agents
polychlorinated biphenyl

2.2. Research issues

  • Analytics of fumonisins in processed foodstuffs
  • Comparison of mycotoxin pollution in cereal from conventional and ecological cultivation
  • Decontamination of wood protecting agents containing chlorinated hydrocarbons
  • Efficient residue analysis in spices
  • Binding mechanisms and distribution of heavy metals in microalgae

2.3 Device engineering

GC-ECD, GC-NPD, GC-MS, HPLC fluorescence, -UV, -DAD, flame AAS, graphite tube AAS, FIAS for hybrid cold vapour engineering with amalgam enrichment


3. Cereal analysis

3.1 Service offer

Ingredients Technological characteristics Contamination
Protein
Fat
Starch
Mineral substances
Hectolitre weight
Case number
Sedimentation value
Damp gluten/index
Amylogram, viscogram
Farinogram, extensogram
Milling and baking test
Trimming
Crop protecting agents
Mycotoxins
Heavy metals

3.2 Research issues

  • · Determining the cereal quality and cereal yield of the Land Brandenburg taking ecological cultivation into account
  • · Improvement of senoric characteristics of cereal roughage by mechanical, thermal and enzymatic treatment

3.3 Device engineering

Amylograph, viscograph, farinograph, extensograph, NIR spectrometer, case number device, glutomatic


4. Microbiology

4.1 Service offer

Standard germ spectrum Product hygiene examinations Load test for conservation means
Total No. of germs, yeast
mould, coliform germs
E.coli, staph, aureus,
B.cereus, sulfiltred. clostridia,
salmonellae, lactobacillae, listeria
pseudomonas, osmotolerant yeast
and mould
Air germ quota
Pick-off and swab samples
 

4.2 Device engineering
Microbiological laboratory, security level 2

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