Food Chemistry Analysis

Food Analysis Section

This section is responsible for the analysis of food, food packaging materials and raw materials used in the manufacture of food; The development of new analytical methods and it contribute in the development of national food standards under the auspices of Tanzania Bureau of Standards (TBS).

Parameters tested include:

  • Physical tests
  • Vitamins
  • Minerals
  • Refractive Index,
  • Proximate analysis, (Proteins, Carbohydrates, Lipids, Fibers, Ash)
  • Food Aditives
  • Sweeteners,
  • Food colours
  • Preservatives
  • Benzoic Acid
  • SO2
  • Citric Acid
  • Contaminants
    • Melamine
    • Heavy Metals
    • Mycotoxins
    • Drug residues
    • Pesticide residues