NAVIGATION  | MANCHESTER FOOD RESEARCH CENTRE The food chemistry suite comprises two laboratories and a preparation room. The larger lab can accommodate up to 40 people at any one time and predominantly features the Buchi, Soxtec and Fibretec apparatus for protein, fat and fibre determinations. Fume cupboards and safety clothing ensure environmental and personal safety when using malodorous or hazardous chemicals. The smaller lab houses most of the analytic equipment to assess minor food components. The atomic absorption spectrophotometer can measure trace elements such as zinc and copper. The gas/liquid chromatograph can do the same for flavour compounds and other volatile substances. Spectrophotometers (visible, ultraviolet and infrared) allow the measurement and identification of many enzymes, packaging films, vitamins and preservatives particularly valuable in food manufacture, maturation and spoilage. High Pressure Liquid Chromatography (HPLC) is carried out using state-of-the-art apparatus and permits the separation of complex materials before subjecting them to analysis for vitamins, preservatives and flavours. | RECENT NEWS Mar 28, 2012 Splash Media is currently looking for competitive cooking couples (friends/partners/colleagues/relatives) to take part in a primetime food series for Sky 1. Mar 09, 2012 Final year students showcase innovative gluten free produce. FIND OUT MORE |
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