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Research Infrastructure Registry in Cyprus
HomeResearch Infrastructures Database  /  Chemistry and Material Sciences  /  Analytical Facilities  /  Laboratory of Food Composition, Food Quality and Nutritional Value

Laboratory of Food Composition, Food Quality and Nutritional Value

GENERAL INFORMATION

Description and purpose of the Research Infrastructure
Mission: Official control and monitoring of foodstuffs for quality and safety assessment as regards their Composition, Adulteration and Nutritional claims, so as to promote consumer’s health and interests as well as fair trade and Good Manufacture Practices (GMPs), in order to assist the promotion of healthy diets, based on sound laboratory data. Objective: The monitoring for compliance with the relevant food legislation (covers a wide range of foodstuffs such as Dairy products (i.e. chaloumi & cheese), Fats & Oils (is margarines & olive oil), Honey, Fish, Jams etc. for their composition. Besides the usual micro - and macro components, additional parameters have been included in the programmes, which are thought to either promote (e.g. ω3-ω6 fatty acids, aminoacids, total dietary fibre, minerals, trace elements, phytosterols) or adversely affect (e.g. cholesterol, saturated fatty acids) the human health. The data collected is also used to enrich the National Food Composition Database (FCD) and Food Composition Tables (FCT). This need has been recognized as a result of the increased concern, given to healthy diets, the gaps and inaccuracies in existing FCD and the high prevalence in Cyprus of coronary heart diseases and cancer, which are both related to unhealthy nutrition and unsafe food consumption. As a result of this work, the laboratory has published the Food Composition Tables in 1994 and in 1999. In 2012 the SGL has published the 3rd edition which includes traditional Cyprus dishes and desserts.

USEFUL FIGURES

Personnel

7

Personnel

Male

0%

Male

Female

100%

Female

Publications

5

Publications

ACCESS TO INFRASTRUCTURE

  • Academia
  • Industry

CONTACT INFO

INFORMATION OF INSTRUMENTATION OPERATING IN THE INFRASTRUCTURE

Gas Chromatography System (FID Detector) (01GC02 & 01GC04)
  • Name:  Gas Chromatography System (FID Detector) (01GC02 & 01GC04)
  • Description:  Gas Chromatography System (FID Detector) (01GC02 & 01GC04)
  • Units:  2
  • Hosting Laboratory / Department:  Laboratory of Food Composition, Food Quality and Nutritional Value
Brief description of the utilization of the instrument:
Determination of the fatty acid profile in fats and oils.
Year:  2006
Funding Source: 
  • National

Available for access
by external users

Acquity UPLC H-Class Core System
  • Name:  Acquity UPLC H-Class Core System
  • Description:  Acquity UPLC H-Class Core System
  • Units:  1
  • Hosting Laboratory / Department:  Laboratory of Food Composition, Food Quality and Nutritional Value
Brief description of the utilization of the instrument:
Determination of histamine in fish samples
Year:  2020
Funding Source: 
  • National

Available for access
by external users

Auto Kjeldahl Unit Κ-317
  • Name:  Auto Kjeldahl Unit Κ-317
  • Description:  Auto Kjeldahl Unit
  • Units:  1
  • Hosting Laboratory / Department:  Laboratory of Food Composition, Food Quality and Nutritional Value
Brief description of the utilization of the instrument:
Determination of the protein content in food samples.
Funding Source: 
  • National

Available for access
by external users

Buchi Digest Automat. K-432
  • Name:  Buchi Digest Automat. K-432
  • Description:  Buchi Digest Automat. K-432
  • Units:  1
  • Hosting Laboratory / Department:  Laboratory of Food Composition, Food Quality and Nutritional Value
Brief description of the utilization of the instrument:
Digestion of food samples in the presence of catalysts prior to the automatic titration for the determination of total nitrogen.
Funding Source: 
  • National

Available for access
by external users

High Pressure Liquid Chromatography System 01HPLC01 (Detector: Refractive Index)
  • Name:  High Pressure Liquid Chromatography System 01HPLC01 (Detector: Refractive Index)
  • Description:  High Pressure Liquid Chromatography System 01HPLC01 (Detector: Refractive Index)
  • Units:  1
  • Hosting Laboratory / Department:  Laboratory of Food Composition, Food Quality and Nutritional Value
Brief description of the utilization of the instrument:
Determination of ΔECN42 in olive oil.
Funding Source: 
  • National

Available for access
by external users

High Pressure Liquid Chromatography System 01HPLC03 (Detector: PDA)
  • Name:  High Pressure Liquid Chromatography System 01HPLC03 (Detector: PDA)
  • Description:  High Pressure Liquid Chromatography System 01HPLC03 (Detector: PDA)
  • Units:  1
  • Hosting Laboratory / Department:  Laboratory of Food Composition, Food Quality and Nutritional Value
Brief description of the utilization of the instrument:
Determi
Funding Source: 
  • National

Available for access
by external users

High Pressure Liquid Chromatography System 01 HPLC 02 (Detector: Fluoresce)
  • Name:  High Pressure Liquid Chromatography System 01 HPLC 02 (Detector: Fluoresce)
  • Description:  High Pressure Liquid Chromatography System 01 HPLC 02 (Detector: Fluoresce)
  • Units:  1
  • Hosting Laboratory / Department:  Laboratory of Food Composition, Food Quality and Nutritional Value
Brief description of the utilization of the instrument:
HISTAMINE
Funding Source: 
  • National

Available for access
by external users

High Pressure Liquid Chromatography System 01 HPLC 04 (Detector: UV )
  • Name:  High Pressure Liquid Chromatography System 01 HPLC 04 (Detector: UV )
  • Description:  High Pressure Liquid Chromatography System 01 HPLC 04 (Detector: UV )
  • Units:  1
  • Hosting Laboratory / Department:  Laboratory of Food Composition, Food Quality and Nutritional Value
Brief description of the utilization of the instrument:
HMF
Funding Source: 
  • National

Available for access
by external users

Freeze dryer
  • Name:  Freeze dryer
  • Description:  Freeze dryer
  • Units:  1
  • Hosting Laboratory / Department:  Laboratory of Food Composition, Food Quality and Nutritional Value
Brief description of the utilization of the instrument:
Removal of moisture from food (drying). The freeze-drying method does not destroy the nutrients of the food and in addition preserves its volatile aromatic components.
Year:  2020
Funding Source: 
  • National

Available for access
by external users

Buchi Fat Extraction Unit (Soxhlet)
  • Name:  Buchi Fat Extraction Unit (Soxhlet)
  • Description:  Buchi Fat Extraction Unit (Soxhlet)
  • Units:  1
  • Hosting Laboratory / Department:  Laboratory of Food Composition, Food Quality and Nutritional Value
Brief description of the utilization of the instrument:
Extraction of the crude fat from food samples with petroleum ether in a Soxhlet unit followed by volatilization of the solvent after extraction and determination of the mass of the residue.
Year:  2010
Funding Source: 
  • National

Available for access
by external users