Food, which is one of the indispensable elements of healthy life, must have certain properties in order to provide the expected benefit. At this point, basic food analyzes and methods to be applied in terms of food safety and control, especially in the Food Technology Laboratory, are of great importance.
In Üsküdar University Food Technology Laboratory, most of the basic analyzes for foodstuffs are carried out.
Food Technology Laboratory Equipment
- Dry Matter (Moisture) Determination Device
- Ash Determination Device
- pH Analyzer
- Extraction Systems
- Titration Setups
- Gerber Centrifuge
- Pure Water Device
Üsküdar University Food Technology Laboratory has the infrastructure to perform all necessary analyzes to determine the basic properties of food.
Qualifications of Food Technology Laboratory Technicians
Definition: Food Technician is an intermediate professional who performs physical, chemical, physiological and microbiological analyzes and interprets the data during the production, packaging, storage and transportation of foodstuffs to the final consumer in accordance with the health conditions.
- Can make all applications in the field of food technology in accordance with the technique.
- Has sufficient equipment for the use of equipment in the laboratory.
- Analyzes using different analysis methods in the laboratory. Evaluates the results, organizes reports and notifies the relevant people. As a result of these, it obtains statistical information.
- Has sufficient knowledge about storage conditions such as temperature, humidity, inert atmosphere and provides optimum storage conditions for each product.
- Takes samples from foods to check their health suitability and quality.
- Performs physical, chemical and microbiological control of foods. Controls food hygiene and sanitation.
This laboratory is used by the departments listed below.
