This division attends the food industry and all the enterprises offering feeding services such as nurseries, hospitals, hotels and restaurants.

• We detect microbial groups as indicators, pathogens and objectionable ones applying fast and conventional, official, national and international methods.
• We assess the microbiological quality of the prime matter, in process and finished products.
• We assess the microbiological quality of living (handlers) or inert surfaces (tables, utensils, etc.) and environmental samples.
• We identify possible sources and mechanisms of microbial contamination.
• We create programs specially designed for each customer relating sanitation, good manufacturing practices (GMP), hazard analysis and critical control points (HACCP).
• We carry out special research and offer training and updating courses on Basic Microbiology, Food and Cosmetic Microbiology, Specialized and/or normalized methodologies, etc.
• We perform physical and chemical analyses of water and foods.