Structure : Division of Food Products and Food Contact Materials

Biological Science Program Secretary Office
    The administrative section is responsible for administrating government letter, drafting interactive dispatch, store, finding documents and regulations, reporting performance result, collecting monthly performance statistics, preparing of annual budget, monitoring spending budget and coordinating and resolving problems during the operation of responsible unit.

Nutrition Value Section
     Responsible for testing of food components such as moisture, fat, protein, fiber, ash, carbohydrates, amino acids, sugars, cholesterol, fatty acid, saturated fatty acids, salts, and various organic acids, including preparation of nutrition labeling format according to notification of the Ministry of Health. The parameters that can be tested are metals and minerals such as calcium, sodium, potassium, chloride and phosphorus.  Other compounds that we can test are borax, ethyl alcohol, acetaldehyde, the acid value in the alcohol drinks, water activity, peroxide value, capsaicin, and piperine. We can also test physical properties of foods in sealed containers, such as net weight, drained weight, foreign matters, and defects.

Biochemistry Section
   Responsible for testing of vitamins, heavy metals and minerals, food additives, and food contaminants. For example:   

  •  Vitamins:  C, A, E, B1, B2, niacin, pantothenic acid, B6, B12, inositol, choline, biotin, folic acid, and beta-carotene  
  •  Heavy metals and minerals: iron, copper, zinc, selenium, iodine and magnesium  
  •  Food additives: sulfur dioxide, preservatives, sweetener, antioxidants, and caffeine
  • Contaminants: lead, arsenic, mercury, cadmium, tin, etc. and mycotoxins such as aflatoxins

Food packaging Section
     Responsible for safety testing of plastic containers and food contact materials according to domestic and international laws and regulations such as:

  • Testing of food containers to trace for heavy metals migration
  • Physical properties of plastic containers for proper packaging of foods such as temperature resistance, oxygen permeability, water vapor permeability, and other infiltrations
  • Physical and chemical properties of food packaged in can or retort pouch
  • The properties of metal can for food packaging such as can seam, pressure resistance, leakage, lacquer coating quality, and types of lacquer coating    
  • Gas testing such as oxygen, carbon dioxide in food packing in sealed container to determine appropriate shelf life
  • Corrosion testing of canned food products   
  • Research on the deterioration of canned food to support the food industry

Microbiology Section
    Responsible for microbiological testing focusing on issues of food safety  

  • Index microorganisms such as total plate count, coliforms, and Escherichia coli  
  • Pathogenic bacteria : Salmonella, Clostridium perfringens, Staphylococcus aureus, and Bacillus cereus   
  • Spoilage microorganisms : yeasts and molds, flat sour, sulfide spoilage bacteria, and aciduric spoilage bacteria
  • Microbiological quality of water according to a notification from the Ministry of Public Health (TISI Standards and GMP of Codex)

Division of Food Products and Food Contact Materials

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©2024 Department of Science Service (DSS)
75/7 Rama VI Road, Ratchathewi Bangkok 10400
Tel. +66 2201 7000 Fax.+66 2201 7466
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