Chemistry

We precisely measure organic molecules, mainly trace-level contaminants, in food, food contact materials, blood, and urine. This enables reliable (bio)monitoring of chemical exposure, supports food safety, public health, environmental protection, and research.

With the help of inorganic analysis, we determine chemical elements and their form in a wide variety of samples – from food to soil and blood. We also investigate nanoparticles and determine PFAS indicators. In this way, we provide reliable measurement data for the monitoring of food, environmental samples and biomaterials for health and environmental protection.

Food analysis creates trust in our food. Using state-of-the-art methods, it enables foodstuffs to be examined in terms of their composition, quality, safety and authenticity.

Our alcohol analysis enables reliable quality and conformity control of products containing alcohol, and ethanol. The international recognition of our STS 0119 test laboratory can simplify the export of goods.

Fuel and propellant analysis includes the measurement of marker concentrations in heating oils, the classification of hydrocarbons according to the harmonised system (HS) and the determination of fuels’ biogenicity.

VOC analysis helps companies to determine volatile organic compounds (VOCs) in products and to correctly declare them in accordance with the VOC Ordinance (OVOC).

Organoleptic sensor technology supports companies in the sensory assessment of samples, quality and conformity control, and compliance with legal requirements.

By chemical elements we primarily mean metals. Some are essential trace elements, others can be poisonous even in small quantities. They can be stored by plants, animal feed and fish from the environment and enter foodstuffs accidentally. They can also be absorbed in the processing of foodstuffs, for example, through unsuitable crockery. Threshold values have been defined for chemical elements in foodstuffs, as they can have a negative impact on health (poisoning or causing illnesses).

During processing of foodstuffs or foodstuff ingredients, process contaminants can form in processes including fermenting, smoking, drying, refining and heating at high temperatures.