• Development of functional food products
• Development of food products using plant-based ingredients that support health
• Food safety and microbiological analyses
• Detection of pathogens such as Salmonella and E. coli, and compliance with HACCP (Hazard Analysis and Critical Control Points)
• Nutrient Content and Analytical Tests
• Determination of protein, vitamin, mineral, and antioxidant levels
• Additive and residue analyses
• Detection of pesticide, heavy metal, and additive residues