The Agro-Alimentary Laboratory is divided into three very distinct areas:
Physical-chemical area: where the analysis and control of food and raw materials by conventional techniques is performed. The most requested analyses are nutritional composition and metals.
Area of pollutants: laboratory equipment has liquid chromatography (HPLC) and gas chromatography which are detected from traces of pesticides from veterinary residues, mycotoxins, etc.
Area microbiology: tests the range from pathogen detection using fast techniques (VIDAS, PCR-rt, ...) to the quantification of microorganism indicators by automated NMP solutions.
Characterization of raw materials and products, nutritional parameters and additives
Analysis of contaminants, medicine residues, pesticides, dithiocarbamates and allergens
Pathogenic and Qualit indicators.
Fresh meat , minced meat , meat preparations (burgers, sausages, pickled products, etc.), oil-cured meat products, cooked...
Fresh, frozen, chilled, dried , smoked, salted, canned and semi-fish, bivalves, etc.
Fresh fruit and vegetables, fresh cut, preserved, semi-preserved, dried, candied, glazed, crystallized, mushrooms and mushrooms, olives and pickles, pulses, tubers.
Nuts and mixes.
Oils, butters and fats, both animal and vegetable.
Raw milk, treated térmicamente (cleaned, pasterizada, sterilized, UHT), concentrated, evaporated, in powder, condensed, scum, butter, curd, curd, cheese, yogurt, other lacteal products.
Special breads, bread precocido, elaborated and half-finished masses, products of pastry shop, pastry cook's shop and confectionary
Wine (red, pink, white). Frothy natural wines, gasified wines, aromatized wines.
Spiritual drinks and revealed as gin, anise, rum, brandy, whiskey, etc...
Drinks refreshing and drunk based on juices of fruits.
Coffee, tea, infusions, cocoa, chocolate and substitutes.
Fried potatoes, fried products of appetizer (snacks and similar).