AZTI-Tecnalia’s new premises include state-of-the-art laboratories, equipped with cutting-edge technology and innovative infrastructures:

• Microstructure laboratory: rheology, texture analysis, microconductivity, optical analysis, etc.

• Biological safety laboratories (PIII), for both viruses and bacteria.

• Biological Laboratories: Microbiology, Molecular Biology and Cell Cultures.

• Physical/chemical analysis laboratories

• R+D Laboratories

• Biodetection laboratories

• Sensorial Analysis Laboratories

The development of new manufacturing methods and products with improved functionality involves studying the microstructure of foods. AZTI-Tecnalia studies the physical and sensorial properties of food, before and after processing, helping to improve them and thereby achieve greater consumer acceptance.

The technological functional properties of ingredients and possible interactions between them have a drastic effect on the microstructure of a product and, therefore, on the final texture. The application of new food processing technologies and the optimisation and control of the different parameters of an industrial process also have a crucial effect on the sensorial characteristics of the product.

We work with state-of-the-art equipment:

· Biacore X, an optical measurement system that uses surface plasmon resonance to analyse molecular interactions;

· 2D electrophoresis systems for protein analysis and protein mapping;

· Equipment to analyse the microstructures of foods, including:

• Rheometer: to measure the viscosity and viscoelasticity of fluids;
• NANOSIZER: analyser of particle size and molecular weight;
• TURBISCAN: optical analyser to study the stability and dispersion properties of an emulsion and/or a suspension;
• FOAMSCAN: to measure foaming capacity via conductivity.
• FTA32: to measure surface tension and contact angles.
• Texture Analyser: Mechanical testing of foods.
• DSC: Differential scanning calorimetry. The gelation process

• Handling and cultivation of level 3 pathogens characteristic of foods.
• Preservation and maintenance (deep freezing) of level 3 pathogens characteristic of foods.
• Assessment of the viability, infectivity and physiological activities of level 3 pathogens (virus and bacteria)
• Assessment of the efficacy of new technologies (physical, chemical and/or biological processes) of preservation and/or decontamination (if the utilization protocol of these processes allows for it) to reduce, eliminate or inactivate level 3 pathogens in food.
  
  
• ENAC 17025 accreditation
• Analysis of spoilage microorganisms and pathogens according to legislation.

Molecular Biology Laboratory:

• Identification of fish species
• Identification of mandarin juice in orange juices
• Standard thermalcyclers
• RT-PCR
• Lab on the chip bio-analyser with flow cytometry device
• Zebra fish breeding facilities
• Micro-handling system
• "in vivo" and "in vitro" toxicity studies
• Immune-stimulating capacity assessment
  

Cell Culture Laboratory

• Isolation, identification and characterization of pathogens and spoilage microorganisms (bacteria, fungi, yeasts and viruses)
• Cultivation of pathogens and spoilage of food products
• Cultivation of microorganisms for industrial use (e.g. fermentation for microbiological production of compounds of interest)
• Stabilization, preservation and maintenance of microorganisms (freeze-drying, atomization, deep freezing, encapsulation,...)
• Development of methodologies for assessing the presence, viability, infectivity and physiological activities of pathogens and spoilage of food products.
• Assessment of the effectiveness of new technologies (physical, chemical and / or biological processes) preservation and / or decontamination to reduce, eliminate or inactivate microorganisms (spoilage and / or pathogens) in food
  

Equipment and facilities:

• Bioscreen
• Optical and epifluorescence microscope
• Flow cytometry (Lab on the chip bio-analyser)
• Classical PCR and real-time PCR
• Biological safety cabinets
• Rooms to work at a constant controlled temperature (4°C, 25ºC, etc.).
• Fermentation room
• Centrifuge room
• Incubators
• Freezer (-80º C)
• Sprayer
• Spectrophotometer

The broad experience of AZTI-Tecnalia in DNA sequencing and analysis allows us to offer simple solutions to complex problems that, until now, had no direct solution. For example, the genetic identification of fish products (tuna, hake, cod, anchovies...)or the detection of mandarin in orange juices.

At AZTI-Tecnalia, we know that each client has specific needs and therefore we design tailored detection systems for any and all requirements.

• Definition and design of the detection system
• Identification of species
• Identification of the geographic origin (authentication of origin)
• Quantification of ingredients in mixtures
• Molecular identification of biotic contaminants (pathogens, allergens)
  
  

Sensory Analysis Laboratory

The AZTI-Tecnalia laboratory works with the most advanced methods of sensory analysis, as well as the statistical procedures and tools needed to implement studies in the area of the development of new products and quality control.

Analytical methods and techniques:

• Paired Comparison Test (ISO 5495:1983)
• Triangle Test (ISO 4120:1983)
• Duo-Trio Test (ISO 10399:1991)
• "A"-"not A" Test (UNE 87016:1986)
• Preference Test (ISO 5495:1983)
• Evaluation of food products by methods using scales (ISO 4121:1987)
• Sorting Test (UNE 87023:1995)
• Simple Descriptive Tests (ISO 5495:1983) les
• Texture Profiles (ISO 1036:1994)
• Flavour profile (ISO 6564:1985)
  

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