ANALYSIS OF FOODS 

Since the routine control of the microbiological quality for the ARCPC System Protocol, to the most complex physical chemical characterizations as they are enumerated below: 
  • Microbiological analysis
  • Sampling of surfaces, tools, machines and other instruments, hands, etc.
  • Nutritional test.  Study of the composition for elaboration of the Nutrition Label
  • Quantification of micronutrients and trace elements
  • Pesticide waste and other contaminant detection
  • Edible adulteration tests.
  • Antibiotic waste
  • Dietetic properties 
  • Analysis of vitamins
  • Colorants
  • Preservatives
  • Sweetening agents
  • Specific analysis: Alcoholic degree, saturated and unsaturated fats​