Berufskolleg / Vocational School - referenzen.frehner-consulting.de

ZDS and IQ.Köln – Two Strong Partners
65
The Institute of Quality Promotion
in the Confectionery Industry
(IQ.Köln) is a qualified
contact for many companies in
the confectionery sector due to
its analytical and food law expertise.
In addition to conducting sector-specific
analyses, the IQ.Köln also examines
nutritional-physiological, toxic, and
environmentally and technologically
relevant substances and substance categories.
It also conducts nutritional tests
and examines food formulations. The
institute is certified according to DIN
EN ISO 17025 and, in close cooperation
with its members, adapts its services
to meet current analytical demands,
thus offering state-of-the-art analytical
techniques and procedures.
The IQ.Köln and the ZDS have frequently
shared their analytical and
technological expertise. Their latest
successful cooperation – in connection
with a dissertation at the Lippe and
Höxter University of Applied Sciences
on the subject of “Preserving quality by
using modified atmosphere packaging
(MAP) for selected fine bakery products”
– was honoured with a special
prize from the VDI Association of German
Engineers as part of the cooperation
prizes of the agricultural and
food industry.
Lebensmittelchemiker Hans Günter Burkhardt
(Geschäftsführer des IQ.Köln) /
Food Chemist Hans Günter Burkhardt
(Managing Director, IQ.Köln)
Are you interested in cooperation?
Please contact us:
Aims of IQ.Köln
IQ.Köln
Institut für Qualitätsförderung
in der Süßwarenwirtschaft e.V.,
Adamsstr. 52-54,
51063 Köln/GER,
Tel.: +49 (0) 221/962040,
Fax: +49 (0) 221/9620420,
E-Mail: iq-koeln.sekretariat@iq-koeln.de,
www.iq-koeln.de
• To represent the scientific and non-material interests of its members with regard
to the entire area of quality assurance for confectionery and the raw materials
and ingredients employed in its production
• To promote scientific interchange and contact between its members with
regard to quality
Workfield emphasis
• To work out approaches to solving problems specific to confectionery
• To make available and to transfer knowledge in the field of food science
• To examine and evaluate
- finished products and semi-finished products
- raw materials and additives
- ingredients and additional materials
• Chemical analysis of major and minor components
• To examine specifications/quality criteria/value-enhancing components
• To provide support in the event of complaints
• To provide expert opinions on matters of relevance to quality
• To give information on questions of food science and product law
• To develop and optimise chemical analytical procedures with regard to
quality promotion/assurance
• To train and further educate staff in the area of analytical test methods and
test procedures