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
Beverage
- Coffee Drink
- Tea Drink
- Cow Milk
- Soy Milk
- Cabonate Drink
- Etc.
Fruit & vegetable
- Fresh Cut Fruit
- Salad
- Processed Fruit &
Vegetable
- Puree
- Etc.
Food
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
tests
- 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
analysis
- Etc.