Core Activities

• Elaboration of solution proposals for confectionery-specific problems
• Communication and transfer of food science knowledge and findings
• Examinations and assessments of
  - finished goods and semi-finished goods
  - raw materials and auxiliaries
  - ingredients and additives
• Laboratory analyses of major and minor components
• Checking of specifications/quality criteria/value-adding components
• Support with complaints
• Expert opinions on quality-relevant issues
• Information on issues concerning food science and product law
• Development and/or optimisation of chemico-analytical quality promotion/assurance procedures
• Education and further training of employees in the field of analytical testing methods and procedures