WELCOME

InovaLab - Laboratory for Food Authenticity Testing operates as a separate entity within the Innovative Center of the Faculty of Chemistry in Belgrade Ltd. Scientific and innovative projects in the field of development of analytical and statistical procedures for authenticity assessment, determination of botanical and geographical origin of honey and other bee products, wines and other foodstuffs have paved down foundations to InovaLab growth into separate research unit.

InovaLab is a modern analytical laboratory that brings together highly qualified personnel and equipment of modern technology. InovaLab relies primarily on the extensive experience in scientific work in the field of analytical chemistry and food chemistry, excellent knowledge of various analytical and statistical methods, availability of the latest scientific and professional literature, as well as significant international cooperation with experts in the field of food analysis.

InovaLab successfully cooperates with many higher education and scientific institutions, laboratories and other economic organizations, both national and regional, among which are: the Agricultural Faculty of the University of Belgrade, Serbia; Biological Faculty of the University of Belgrade, Serbia; The Food Research Center, Belgrade; The Association of Beekeeping Organizations of Serbia; The Medical Faculty of the University of Rijeka, Croatia; The Faculty of Food Technology, University of Osijek, Croatia, etc.

Our team is consisted of highly competent personnel of the highest academic and professional expertise, who are employed as professors or researcher and associates at the University of Belgrade - Faculty of Chemistry and the Innovative Center of the Faculty of Chemistry in Belgrade Ltd. All members of our team have many years of experience in analytical practice, research and innovation.

The current scope of the InovaLab accreditation includes:

• determination of basic physicochemical parameters of honey quality (moisture content, electrical conductivity, free acidity, diastase activity, 5-Hydroxymethylfurfural content);
• determination of the content of individual sugars in honey;
• determination of the content of C-4 plant sugar in honey based on the ratio of the carbon stable isotopes (¹³C/¹²C).