Physico-Chemistry and Nutrition Laboratory

Foods are complex matrices composed of macronutrients—water, sugars, proteins, lipids, and minerals—that determine nutritional value as well as technological and organoleptic properties. Additionally, trace compounds, often essential for nutrition, undergo various biochemical and chemical changes during post-harvest storage and processing.

Combined with Aerial’s comprehensive resources, our Physico-Chemistry and Nutrition Laboratory offers food industries the tools to characterize, control, and optimize product quality and processes. We develop innovative analytical methods to detect and quantify both beneficial nutritional compounds and undesirable by-products formed during processing.

Our activities include

Analytical Method Development

Detecting and quantifying nutritional and newly formed compounds

Process Impact Evaluation

Assessing how storage conditions and manufacturing processes influence key nutritional markers.

Food Composition Monitoring

Analyzing volatile and non-volatile organic compounds to evaluate the effects of formulation, cultural and technological contexts, and storage on product quality.

Functional Property Characterization

Studying the functional properties of ingredients in extracts and food matrices.

Expert Support

Providing scientific and technical expertise to control and enhance the nutritional quality of food products.

Our ressources

HPLC Systems: HPLC-MS², HPLC-fluo, HPLC-UV, HPLC-RI, LC-QTOF
GC Systems: GC-FID, GC-MS.
Spectrophotometry: UV-Vis spectrophotometers and Infrared spectrometers (NIR and MIR).
Other Analytical Equipment: Kjeldahl and Karl Fischer titrators, Differential Scanning Calorimetry (DSC), and Modulated DSC (mDSC).
NMR laboratory

In collaboration with our associated laboratories in microbiology, sensory analysis, freeze-drying, and irradiated food detection, we offer a holistic approach to food quality control and innovation.