Introduction to the Laboratory
The specialized laboratory of Oghab halva Company has been operating since 2009, utilizing technical knowledge, modern equipment, and committed experts, and today it is known as one of the reputable centers in the field of quality control and food safety. And by receiving the international ISO/IEC 17025:2017 certificate and strictly observing national and international standards, Oghab halva Laboratory plays a key role in ensuring consumer health and improving the quality of food products. The employees of this laboratory are committed to the effective implementation of the quality management system and providing services with the highest level of accuracy, health, and reliability. In this regard, this complex operates as a partner laboratory of the National Standards Organization of Iran in the field of food sample analysis.
Contact the Laboratory
To receive services, expert advice or to send samples, contact us through the following ways:
Address
Shahryar, Ferdowsieh, Sanatgaran Street, No. 5
Call
53868000 – 021
Ext. 421
09033094127
lab@oghabhalva.com
Postal code
61136-33567
Certificates
Laboratory department
The laboratory is equipped with the latest equipment and is ready to provide specialized services to food industry organizations and companies in the country in an area of more than 200 square meters. The laboratory structure includes five main sections, each of which is designed based on scientific principles and international standards:
– Equipped with devices such as spectrophotometer and Soxhlet for analyzing and extracting chemical compounds
– Examining compounds such as protein, fat, preservatives, artificial colors in food
– Measuring physicochemical properties such as pH and also detecting adulteration in honey, saffron and other food products.
– Measurement and analysis of microorganisms in raw materials, in-process materials and final products
– Identification of pathogens in food and water such as Salmonella, Escherichia coli, coliform, etc.
– Ensuring the performance of culture media using reference strains, in order to improve quality
– Using flame and furnace atomic absorption spectrometry to examine heavy metals in raw materials and food products
– Calibration and intermediate control of instruments and equipment using reference instruments
– Checking the accuracy and control of equipment to improve the quality of results and the stability of laboratory processes
– Evaluation of sensory attributes (intensity of taste, smell and texture) of raw materials and products in specific evaluation chambers using current standards
