An ISO Certified Company
GA-105-8378
+233-571-461113
Mon-Fri: 08:00 - 17:00

MICROBIOLOGY & NUTRITION

The Microbiology and Nutrition unit profile microorganisms such as fungus, yeast and bacteria that are relevant to the quality of cocoa. They monitor the prevalence of types of moulds and generate data for emerging food safety concerns relating to contamination of cocoa by mycotoxins, specifically, ochratoxin A.

img_divider