The Science of Fresh: Quality Foods and Ingredients

The quality of food is judged by its appearance, texture, aroma and taste. However, you can’t readily observe or taste healthy ingredients -like antioxidants and flavonoids - or unhealthy byproducts that can result from processing or storage for too long or under improper conditions. We are dedicated to applying our deep expertise in the development of rigorous testing methods for biomedical and pharmaceutical research to the creation of reliable easy-to-use tests to evaluate the freshness of food products.

Goals

Our goal is to develop and manufacture simple, inexpensive and reliable tests that can be used to quantify the freshness of foods and beverages throughout the product life cycle - from farm to table. We emphasize innovation, integrity, and a strong commitment to quality. Leveraging technologies that were initially developed for biomedical science, and based on input from a wide range of professionals in the food science and restaurant industries, we are addressing unmet needs for better tools to monitor critical markers of food freshness. For the restaurant industry, we have developed FryCheck™ - an innovative, simple, reliable, affordable method to monitor the freshness of frying oils. For food scientists we have developed patented technologies to quantify the levels of antioxidants in foods and beverages, and to measure the rancidity of foods resulting from the oxidation of fats.
Over the past 35 years our team of scientists have developed many innovative tools that can be used by medical researchers to monitor human health. Oxford Biomedical now pro - vides hundreds of tools that are used world- wide by medical and pharmaceutical researchers and for veterinary diagnosis. We also love yummy, healthy food. But even if food looks and tastes great, is it healthy? Since some of the technologies that we developed to analyze body fluids can also be used to analyze foods, we formed Food Quality Testing Corp . (FQT) FQT is focused on developing ways to better test foods for components that reflect freshness and healthiness.
Scientists Passionate About Food
The Science of Fresh: Quality Foods and Ingredients
The quality of food is judged by its appearance, texture, aroma and taste. However, you can’t readily observe or taste healthy ingredients - like antioxidants and flavonoids - or unhealthy byproducts that can result from processing or storage for too long or under improper conditions. We are dedicated to applying our deep expertise in the development of rigorous testing methods for biomedical and pharmaceutical research to the creation of reliable easy-to-use tests to evaluate the freshness of food products.
Goals
Our goal is to develop and manufacture simple, inexpensive and reliable tests that can be used to quantify the freshness of foods and beverages throughout the product life cycle - from farm to table. We emphasize innovation, integrity, and a strong commitment to quality. Leveraging technologies that were initially developed for biomedical science, and based on input from a wide range of professionals in the food science and restaurant industries, we are addressing unmet needs for better tools to monitor critical markers of food freshness. For the restaurant industry, we have developed FryCheck™ - an innovative, simple, reliable, affordable method to monitor the freshness of frying oils. For food scientists we have developed patented technologies to quantify the levels of antioxidants in foods and beverages, and to measure the rancidity of foods resulting from the oxidation of fats.