Food characterisation

Accurate and efficient analytical tools are crucial for ensuring food security and providing nutritious food for all, through promoting use of currently underutilized resources and side-streams for food and feed. Service using high-standard tools, analytical methods, and expertise for determining the chemical composition and physical properties of food and food ingredients.

Services

Services are available by FOODNUTRI partners at different locations by University of Helsinki (UH), University of Turku (UTU), VTT, Natural Resources Institute Finland (Luke), and Finnish Food Authority (FFA). Contract work by service only is available for food business operators and other interested parties. Independent use of equipment pending know-how is available at UH and UTU.

Chemical analytics: state-of-art analytical instruments for higher sensitivity and throughput for analysis of food constituents
Physical analytics: texture, rheology, thermal properties, dispersion stability and particle/droplet size for food matrix evaluation and design
Food structure imaging: optical, confocal laser scanning, electron and atomic force microscopy, cryo focused ion beam scanning electron microscopy, and material imaging systems

Service provider	Location	More information
UTU, Dept of Life Technologies, Food Sciences Unit	Itäinen pitkäkatu, Turku	https://sites.utu.fi/foodnutriutu/
UH, Dept of Food and Nutrition	Agnes Sjöberginkatu 2, Helsinki (Viikki)	UH Food Characterisation facilities and services
VTT	Tekniikantie 21, Espoo	https://www.vttresearch.com/en/technology-infrastructures/food-technology
Luke	Jokioinen	https://www.luke.fi/en/services/service-directory?areas_of_expertise=Food&topics=&secondary_type=&programs
FFA	Mustialankatu, Helsinki (Viikki)	https://www.ruokavirasto.fi/teemat/foodnutri/