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A state-of-the-art centre for quality control and food safety research on all foods of animal and plant origin, by tracing micro-pollutants such as crop protection products, heavy metals, mycotoxins, PCBs, PAHs, phthalates.

Quality control and analysis for nutrition facts labels: Bonassisa Lab performs analyses required by the European Community and American legislation for creating nutritional fact labels by determining levels of proteins, carbohydrates, sugars, total, saturated, monounsaturated and polyunsaturated fats, dietary fibre, sodium, cholesterol, vitamin A, vitamin C, vitamin E, vitamin D, vitamin B group, calcium and iron.

Quality control and pathogen and GMO screening using molecular biology technology: Molecular biology, the most recent discipline to enter Bonassisa Lab, carries out research into pathogens and GMOs by analysing nucleic acids. In addition, real-time PCR analysis is also performed to research the DNA of soft wheat flours in durum wheat flours (as an alternative to the Resmini method).

Areas of expertise

The laboratory is highly specialised in the analysis of cereals and flours, baked goods, pasta and food preserves, oils, wines and other beverages, processed and frozen fruit and vegetables, dried fruit, eggs and derivatives, processed and unprocessed foods of animal origin and animal feed.

Tests performed

Microbiological analysis of foods of plant and animal origin and processed products;
Screening for mycotoxins, GMOs and allergens;
Stability tests on preserves, analysis for food labelling;
Analysis for American nutrition facts labels, screening of pesticide residues;
Analysis for oil and wine exports;
Quality analysis of fruit juices (IFU methods);
Determining the chemical and microbiological properties of eggs and egg products.