Food Analysis

Food Analysis

Proper nutrition and access to reliable and healthy food for all is now a vital issue for the whole world. On the one hand, the decline of agricultural land, on the one hand, unhealthy and unconscious agricultural activities on the one hand, but more importantly, the depletion of world resources, global warming and the untimely deterioration of the ecological balance is a clear indication of how sensitive the food should be.

The production, preparation and presentation of food to consumers is an inevitable issue that should be taken seriously in terms of human health and environmental protection. Food safety is considered more than ever before and many sanctions are imposed by legal regulations.

The aim of food safety studies is to ensure that the products do not harm the health of consumers and the environment which is experienced by physical, chemical and biological aspects. Food safety management systems that guarantee the food produced are a quality system to ensure this. It is desired to minimize the risks that will arise due to food safety systems and food and prevent these risks from occurring.

Safe food means, when prepared as intended and appropriate methods, food, which does not lose its physical, chemical and microbiological properties and nutritional values, and is ready for consumption. As can be seen from this definition, the concept of food safety includes the situation of not harming human health. With this application, the consumer is protected against food-borne risks.

Essentially, health risks occur in food products in three ways: physical, chemical and biological. Physical risks are the mixing of foreign materials such as stone, soil, glass, metal, wood and the like, which should not be present in food products. Chemical risks arise from the wrong and unconscious use of drugs to increase efficiency in plant and animal production. Microbiological risks take the first place among food-borne risks. Food products that are not properly and adequately sterilized produce a large number of microorganisms in a short time. If these microorganisms, such as bacteria, mold or yeast, exceed a certain limit, food spoilage begins and poses a risk to human health.

Food safety is the work to eliminate foodborne hazards when used by consumers. A situation that endangers food safety can be in any ring of the food chain. Therefore, an effective control must be carried out throughout the food chain. Like many testing and inspection bodies, our organization provides a wide range of measurement, testing, analysis, inspection and control services to ensure food safety. The main services provided in this context are:

  • Physical analysis
  • Chemical analysis
  • Microbiological analyzes
  • Contribution analysis
  • Residue analysis
  • Mineral analysis
  • Mycotoxin analysis
  • Molecular biology analysis
  • GMO-GMO analysis
  • Feed analysis

In food analysis studies, many standards published by local and foreign institutions are taken into consideration besides the existing legal regulations.


Our organization, UAF From the Accreditation Agency, Based on the accreditation authority obtained in accordance with TS EN ISO / IEC 17025 standard, it performs food analysis.