Photo of scientist pipetting colored liquid into vials, by Julia Koblitz on Unsplash

Laboratory Analysis

We perform various compositional analyses related to quality and nutrition to improve processing and aid food product development, including but not limited to the following:

  • Antioxidant capacity (DPPH and FRAP)
  • Beta-carotene and lycopene
  • Fatty acids
  • Flavonoids
  • Organic acids
  • Oxidative measurements and stability (peroxide values, UV absorbances, rancimat)
  • Phenols
  • Sterols
  • Tocopherols
  • Vitamins
  • Volatiles

Please contact us if you are interested in any of these lab services. For fee-for-service, email UC Food Quality Lab Manager Shirley Li for our rates. For research development, email Dr. Selina Wang to schedule a meeting to discuss.

Additional services are offered by our California Processing Tomato Industry Pilot Plant. Please contact Pilot Plant Manager Amy Fletcher