University of Georgia
UGA College of Agricultural & Environmental Sciences Department of Food Science & Technology
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Food Chemistry & Analysis

The Food Chemistry Extension Program at UGA provides professional analytical services and technical consultation to support innovation and address challenges in the food industry. Our services focus on improving the color, stability, nutrition, and functionality of food products and ingredients.


Core Service Areas

Physicochemical Characterization of Foods and Ingredients

  • Analyze micro/nano particle size distribution and surface charge in colloidal systems (e.g., emulsions, suspensions). 
    • $50 per sample with two repeats
  • Visualize microstructures of food matrices and emulsions using fluorescence microscopy. 
    • $100 per sample with multiple images
  • Measure product color L*, a*, b* values by using HunterLab Colorimeter. 
    • $50 per sample with two repeats

Relevant Equipment:

Zetasizer Pro (Malvern Instruments)

Mastersizer 3000E (Malvern Instruments)

Widefield Fluorescence Microscope (Nikon)

Colorimeter (HunterLab ColorFlex EZ)

Refrigerated and Heated Centrifuge (Sigma 2-16KL)

Encapsulation of Bioactive Compounds

  • Measure antioxidant capacity (e.g., DPPH, ABTS) and total phenolic content.
    • $60 per sample
  • Incorporate bioactives into food systems (e.g., plant-based milks, eggs) or delivery systems (e.g., emulsions) for enhanced stability and controlled release.
  • Quantify the encapsulated bioactive compound(s) (e.g., curcumin, quercetin, resveratrol, vitamins A, D, E, β-carotene, lutein).
  • Design and optimize emulsion-based delivery systems for encapsulation (size range: 0.1–10 µm).
Project costs will be decided on a case-by-case basis.
 

Relevant Equipment:

High-Speed Blender (OMNI GLH Homogenizer)

Microfluidizer (Microfluidics LM20)

UV-Vis Spectrophotometer (Thermo Scientific GENESYS™ 150)

HPLC (Shimadzu LC-20AT, with SPD, RID, RF detectors)

Food Digestion and Nutritional Assessment

  • Simulate gastrointestinal digestion using the standardized INFOGEST model or elder-specific digestion protocols (oral, gastric, and intestinal phases).
  • Evaluate digestibility and digestion rate of macronutrients (e.g., proteins, lipids).
  • Assess bio-accessibility of encapsulated or naturally occurring bioactive compounds.

Project costs will be decided on a case-by-case basis.

Relevant Equipment:

Temperature-Controlled Incubator Shaker (New Brunswick Scientific)

pH Titrator (902 Titrando, Metrohm)


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