Food Quality Management – Laboratories
Food Quality Management – Laboratories

The Food Quality Management department (FQM) manages 6 laboratories including 2 Food analysis laboratories (F6.8 and F6.9), 1 Food safety & Quality assurance laboratory (F6.7), 1 Food additives & Physics laboratory (F6.6), and 2 Food sensory quality assessment laboratories (F7.1 and F7.2). In addition, we can totally utilize shared laboratories belonging to the Institute or related laboratories belonging to the University such as microbiology laboratory, biochemistry laboratory, animal & aquatic products processing laboratory, beverage technology laboratory, etc. to serve for training, scientific research, international cooperation, and technology transfer activities.

Food additives & Physics laboratory (F6.6)

The Food additives & Physics laboratory where practices chemical and physical parameters to assess food quality, especially using physical methods. Some analytical parameters include penetration, tensile strength, elasticity, hardness, toughness, color, conductivity, viscosity, etc.

Texture Analyzer

Volumetric Karl Fischer titrator


Food safety & Quality assurance laboratory (F6.7)

Practice cases, exercises on developing quality assurance systems, and food safety & hygiene in food facilities about ISO, HACCP, GAP standards, etc.

Analyze some microbiological and physicochemical parameters to identify the safety level of food groups including seafood, confectionery, dairy products, processed foods, etc. For example, physical and chemical parameters such as toxic additives (nitrate, borate, formol, etc.), heavy metals, toxins caused by molds, antibiotics, etc., and microbiological parameters such as E. Coli, Coliforms, Salmonella, Listeria, Staphylococcus aureus, etc.

Ultrasonic cleaner

Vis spectrophotometer


pH metter


Rotary evaporator

Food analysis laboratories (F6.8 and F6.9)

Food analysis laboratories are where to conduct food analysis and laboratory skill modules. The 1st year students are equipped with basic skills in manipulating and how to use common equipment while 2nd year students and up are practiced physicochemical parameters. They include parameters of nutritional compositions such as proteins, lipids, carbohydrates, vitamins, minerals, etc., and parameters of food quality such as water quality, oil quality, food quality, biological activity, etc.

Foss Kjeltec Auto Distillation Unit

Soxtec system

Rotary evaporator


Automatic Digestion Unit

Food sensory quality assessment laboratories (F7.1 and F7.2)

Food sensory quality assessment laboratories are where to carry on practical modules on food sensory quality assessment including single sample test, triangle test, 9-point hedonic scale, consumer tastes, preferences, behavior, and descriptive analysis, etc.

Activities in Sensory lab