The microbiological service of the Unit includes quantitative and qualitative analysis of foods, biochemical identification and characterization of microorganisms, hygiene control and maintenance of strains and cell cultures
The Unit offers physicochemical service which includes analysis of protein, fat, dry matter etc. in foods.
The freeze drying service is performed in three freeze dryers. The freeze drying is a dehydration process that permits preservation of perishable products.
Our FacilitiesThe biosafety level 2 laboratories (P2) allow working with microorganisms, cell cultures and biological material. In the Bioanalytical and Preparative Techniques laboratory and in the auxiliary equipment areas a wide range of operations are carried out.
Main EquipmentBasic and specialized equipment are at the disposal of the research groups of the institute. This equipment is subjected to calibration, verification and maintenance operations.
Courses and CounselingInternal courses on training and authorization of users of common equipment are given periodically by the Unit. Besides, users are guided on a daily basis.
The Unit of Bionalytical Techniques (BAT) is a service unit equipped with high-performance instrumentation and facilities to address a wide range of analytical measurements, along with relevant sample preparation techniques. It is available to both internal and external research groups.
