The department operates state of the art laboratories for food analysis. The facilities are open to the public for analysis of food attributes. Analysis include;
- Nutrient analysis – Proximates, minerals, fatty acids, amino acids, vitamins
- Phytochemical analysis
- Microbial analysis
- Sensory evaluations of foods
- Shelf life and storage stability tests
I would like to inquire whether you are in a position to analyze the following:
Vitamin A
Vitamin E
Riboflavin
Niacin
Vitamin D3
Yes. Visit the department for more information.