Banner-Nutritional and Food Composition

1. Banner 1 BT-BRLC

Biotechnology Group (BT), Biological Reference Laboratory Center (BRLC)

Fig 1. Gamma-Oryzanol: A Key Bioactive Compound in Rice. http://lib3.dss.go.th/fulltext/dss_j/2560_65_205_p26-27.pdf

Fig 2. Functional Foods: Value-Added Agricultural Products Based on the Philosophy of Sufficiency Economy http://lib3.dss.go.th/fulltext/dss_j/2560_65_203_p13-15.pdf

Fig 3. ความร่วมมือกับหน่วยงานภาครัฐในการพัฒนาศักยภาพห้องปฏิบัติการทดสอบคุณภาพน้ำตาลทรายสู่มาตรฐานสากล. ผลงานเด่นกรมวิทยาศาสตร์บริการ กระทรวงการอุดมศึกษา วิทยาศาสตร์ วิจัยและนวัตกรรม https://www.dss.go.th/index.php/dssnews/3001-182-2567

✨ 1. Significant Products:

Coffee products
Fat and oil products
Sugar products
Cereal products
Functional food and high-value-added food products
Supplement food products

🏢 2. Responsibilities of Group:

Conducting research and develop nutritional testing methods using advanced and highly accurate techniques for serving as reference standards and support the country’s biotechnology industry.
Preparing, indicating nutritional reference material values in order to support testing, and quality control for both the governments and industry sector laboratories.
Testing the properties of goods and nutritional products by acting as a reference laboratory in national recognized to ensure compliance according to legal and regulatory standards.
Conducting, maintaining the ISO/IEC 17025 laboratory quality systems, and performing activities under laboratory safety standards and others relevant quality standards.
Knowledge transferring to both the governments and industries’ employees in order to enhance the testing and quality control performance.
Collaborative networks for academic, research & development, and transferring innovation and technology to domestically and internationally relevant commercial organizations.
Collaborating work to domestic and international organizations who established the regulations and products standards.
Supporting research, developing the scientific and technology standards including promote the network laboratories capability for enhancing the country competitiveness in global.
Coopered working or supporting others relevant organizations or working as assigned by supervisors.

🎯 3. Scope of Research Field:

The research scope of this group encompasses both fundamental and applied sciences related to food, nutrition, and biotechnology. The scope can be analyzed according to the group’s responsibilities as follows:

To focus on the development of analytical techniques and methods for analyzing food composition and food qualities using modern technology.
To study the identification and quantification of bioactive compounds, such as polyphenols, amino acids, peptides, and phytochemicals, containing in functional foods, medical foods, dietary supplements, and innovative food products.
To develop and applying the scientific methods for proving the authenticity and traceability of foods and high-value raw materials, including the use of advanced analytical techniques to investigate adulteration and verify original source or purity.
To aim to develop and confirm the validity of nutrition labeling systems, such as Nutrition Facts and Guideline Daily Amount (GDA), in accordance to both national and international regulations.
To analyze and assess of industrial food products qualities, such as oil and fat, coffee, sugar, and seasonings.

🧪 4. Related Testing/Calibration:

To analyze nutritional values and food composition (macro/micronutrients, caloric content, and composition profiles).
To investigate bioactive compounds in functional foods, medical foods, dietary supplements, and novel foods (antioxidants, peptides, phytochemicals, etc., in specialty food groups).
To investigate the high-value foods authenticity and premium food ingredients (verify original source, purity, and adulteration in products like vegetable oil, bird nest, ginseng).
To establish the nutrition labeling (Nutrition Facts), and Guideline Daily Amounts (GDA) labeling in compliance to regulatory requirements (FDA/Codex standards for consumer information).
To analyze industrial food products such as oil and fat, coffee, sugar, and seasonings.
To analyze physical properties of food products.

🥼 5. Testing Services: