FA FOOD ALLERGENS LAB LTD

Director

SIRAGAKIS GEORGIOS
ellinashimikos@yahoo.gr

Technical Manager (or contact person)

Katerina Rotti
kate_roti@hotmail.com

Accreditation Organisation

Coverage of Accreditation

Mycotoxins, Food Allergens, GMOs

Type of Milk

Cow milk, Goat milk, and Ewe milk

Fields of competence related to analyzing milk

Training session organizer in laboratory techniques, Information provider on analytical methods, Evaluation of analytical methods/instruments, and Research and development in analytical methods

Categories of analytical methods practised

Wet chemistry, Spectroscopic and routine methods, Chromatography, Physico-chemical methods, Biochemical methods (enzym., immuno., mol. biol.), Microbiological methods, and Sensory Analysis

Milk and milk Products Tested

Liquid milk and whey (including raw milk, skim milk, homogenized,heat-treated, etc.), Butter, Cheese and Processed Cheese and Processed Cheese Preparations, Dairy Fat Spreads, Evaporated Milks and Sweetened Condensed Milks, Cream and Prepared Creams, Milk Powders, Cream Powder and Whey Powders, Edible Casein Products, Fermented Milks, Ice creams, and Composite foods with dairy ingredients

Purpose of the Analytical Activity in the Laboratory

Animal health / Herd sanitary (Veterinary analysis), Food safety and nutrition (protection of consumers), Food trade regulation (protection of customers), Research and development in dairy industry, and Education and teaching in dairy industry (schools, universities)