CICAP emphasizes product and process quality through food safety, organoleptic and nutritional quality and the control of residues.

Food safety

Pathogen control by standard and rapid biodetection methods. Control of product expiration dates. Detection of chemical contaminants, residues, heavy metals and other toxic substances. Water quality control.

Organoleptic quality

Sensory analysis of raw materials and final products. Analysis of aroma, texture and viscosity. Control of the composition and quality of ingredients and functional foods. Viability studies for the implementation of new processes and technologies. Comparative studies and market acceptance studies.

Nutritional Quality

Assessment of nutritional composition of raw materials and final products using NIRS and other standard methods. Determination of vitamin, oligoelement, fatty acid and fibre content. Adulteration and allergen controls. Nutritional quality during product shelf life.