Optimizing and maximizing the impact of PureFize broad-spectrum on foods
Hit enter to search or ESC to close
At the PureFize UV & Food Science Lab, cutting-edge technology meets food safety, quality, and preservation. Led by Dr. Fernando Mendoza, our team investigates how PureFize broad-spectrum UV technology affects different foods and how to optimize UV dosage for maximum benefit. We also study how UV treatment interacts with the initial freshness quality of foods and storage conditions such as temperature and humidity.
There is no universal UV dose that works for all foods. Types of food varies in quality, initial microbial load, sensitivity, and response differently to external factors such as temperature, light, humidity, storage and handling. That’s why we design tailored UV and storage protocols that maximize safety, preserve freshness, and extend shelf life.
Our lab is equipped with specialized instruments to measure the effects of the PureFize broad-spectrum UV and storage conditions on the physicochemical properties, microbiological safety, and sensory acceptance of foods.
Key features include:
What sets the PureFize Food Lab apart is our methodology and access to innovative UV technology for comprehensive food testing. This allows us to conduct real-world assessments of food safety and quality technologies.
Our research is paving the way for safer, longer-lasting food products — contributing to a healthier future for consumers worldwide.
Let’s find out how you can use PureFize to add value to your product.