Food Science

Oxford Biomedical Research, Inc. created its Food Science Division out of the need for accurate, fast and simple assays for food analysis. Consumers and manufacturers are placing an increased emphasis on food freshness, healthfulness, and taste. Measuring antioxidants, rancidity, and oxidation can assess these factors. OBR has been developing and manufacturing assays for antioxidants and lipid peroxidation for over thirty years and we have now tailored our tests to help food scientists quantify and improve these factors.

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