Food Science

and Technology Service Center

Food Science is the knowledge of physical, chemical, and biological of foods, while food technology is application of food science for processing, packaging, and safety of food products. Food Science and Technology Service Center of Auromex Co.,Ltd. has food experts and complete facilities to total support requirements of customers. Our Professional Cooking Kitchen and Food Scientific Laboratory can provide cooking applications and basic science to serve food industries. We deeply study food testing to create novel food researches of shelf lifer extenders, texture improves, and special food additives as our commitment “Provide taste and safety to the table”

Professional Cooking Kitchen

Our professional cooking chicken can cook various food products, mainly ready to eat, bakery, rice & noodle to serve customers’ requirements. With knowledge & new technology, we ensure total solution for food industries, and the kitchen provide full facilities such as steam oven and freezer (individual quick frozen, IQF) foods for cooking.

Ready to eat food

  • Meat & Seafood
  • Sausage
  • Reformed Meat
  • Meat Ball
  • Surimi
  • Tofu & Etc.

Bakery products

  • Bread
  • Cake
  • Cookie
  • Puff & Pie
  • Danish
  • Macaron & Etc.

Noodle & rice

  • Cookie Rice
  • Fried Rice
  • Rice Noodle
  • Udon
  • Pasta
  • Instant Noodle


  • Coffee Drink
  • Tea Drink
  • Cow Milk
  • Soy Milk
  • Cabonate Drink
  • Etc.

Fruit & vegetable

  • Fresh Cut Fruit
  • Salad
  • Processed Fruit &
  • Puree
  • Etc.


Scientific Laboratory

Our food scientific laboratory provide facilities for determining physical, chemical, and biological properties of food. Creating food designs depend on market needs are target which we provide to our customers. We aim to provide perfect food products and extend to industry scale for the customers. The lab has multi-service testing such as service measurements to develop designable texture of bakery products, to optimize food nutrition, and to control microorganism growth, finally for total food center solution.

Physical properties

  • Sensory evaluation:
    Hedonic, duo-trio, triangle
  • Texture: viscoelasticity,
    viscosity, hardness analysis
  • Color: visual, color chart,
    hunter value.

Chemical properties

  • Proximate analysis
  • pH and titration methods
  • Antioxidant activity
  • Peroxide Value
  • Etc.

Biological Properties

  • Total plate count
  • Yeast & Mold
  • Pathogenic bacteria
  • Microorganism basis
  • Etc.