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MILK AND DAIRY PRODUCTS CONTROL LABORATORY |
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The laboratory is located in several rooms of the Faculty of Agriculture Sciences and Food, with an overall area of 90m2.
Equipment
- Lactoscan;
- Charm luminator;
- Gerber centrifuge;
- Viscometer;
- Refractmeter;
- Cooling tank;
- Butch tank (paseurizater).
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FEED AND FOOD QUALITY CONTROL LABORATORY |
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The Laboratory is located on the first and second floor of the Faculty, with an overall area of 40m2.
Equipment
- Analytical balance
- Technical balances (2);
- Laboratory oven (2);
- Water bath;
- Muffle furnace (2);
- Water distillator;
- Digesters (2);
- Kjeldahl apparatus (digestion and distillation);
- Soxllet apparatus (extraction and heating);
- Crude fibre set.
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LABORATORY FOR BIOCHEMISTRY, MOLECULAR BIOLOGY AND GMO CONTROL |
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The laboratory is located on the second floor of the Faculty of Agriculture Sciences and Food, with an overall area of 140m2.
Equipment
- DNA Genetic Analyzer;
- Real Time PCR apparatus;
- Thermal cyclers;
- Spectrophotometer;
- Electrophoresis sets with G-box;
- Elisa reader;
- Other biochemical equipment (balances, centrifuges, pH meters, stirrers).
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LABORATORY FOR ANALYSES OF WINE AND ALCOHOLIC BEVERAGES |
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The Laboratory belongs to the Department of Viticulture and Enology. It is located on the second floor of the Faculty, room number 55, with an overall area of 40 m2. The Laboratory is equipped with apparatus and instruments for analyses of the main chemical characteristics of wine and alcoholic beverages.
Analyses
- Chemical characteristics of grape, wine and alcoholic beverages;
- Sensory analyses of grape, wine and alcoholic beverages;
- Analyses of phenol content of red and white wines.
Analyses are being conducted in accordance with the internationally recognized methods of the OIV (International Organization of Vine and Wine).
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VITICULTURE LABORATORY |
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The Viticulture Laboratory belongs to the Department of Viticulture and Enology. It is located at the second floor of the Faculty, room number 58, with an overall area of 40m2. The Laboratory is fully equipped for chemical and sensory analyses.
Analyses
- Descriptive analyses and variety identification;
- Mechanical characteristics of grape bunch and grape grain;
- Chemical characteristics;
- Variety purity and quality of grape planting material.
Analyses are being conducted in accordance with the internationally recognized methods of the OIV (International Organization of Vine and Wine).
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Laboratory list 
