Faculty of Pharmacy · UFRJ

Bromatological and Microscopic Control Laboratory

Food analysis, labeling, and shelf life. Specialized services for public institutions, companies, and academic activities since 1986.

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Who we are

Levi Gomes Ferreira Building of the Faculty of Pharmacy at UFRJ — Levi Gomes Ferreira Building — Faculty of Pharmacy/UFRJ.

Serving society for over 30 years!

The Bromatological and Microscopic Control Laboratory (LabCBroM) is a service-providing unit established within the Department of Natural Products and Food at the Faculty of Pharmacy of UFRJ (Federal University of Rio de Janeiro). It has been providing specialized services in the area of food and cosmetic ingredient quality since 1986, serving government entities and private companies in the productive and industrial sectors. In addition, the laboratory also offers curricular internships to undergraduate Pharmacy students, including partnerships with professors from UFRJ's postgraduate programs (Master's and Doctorate) to carry out analyses relevant to their respective projects. The analyses are developed in accordance with the standards defined by regulatory bodies (ANVISA/Ministry of Health and Ministry of Agriculture, Livestock and Supply) and also based on methodologies commonly used in analytical laboratories.

The Provision of Services

In the university context, the provision of services is an action of a permanent or occasional nature, offered directly to society, which is defined as the execution of or participation in professional activities based on knowledge or skills within the University's domain.

The provision of services is also understood as the performance of work offered or contracted by third parties (community or company), including advisory services, consulting, and inter-institutional collaborations.

Justification

Food producers, when offering their products to the consumer market, assume the responsibility of guaranteeing their quality and safety. Consequently, it also becomes necessary to guarantee the quality of the inputs and raw materials used. Thus, considering these prerogatives, determined by specific legislation, it becomes of great strategic value for the productive sector to have access to specialized and qualified services in its region of operation.

Mission

LabCBroM aims to act as a tool to assist and support the industry, in order to guarantee quality, sanitary safety and harmlessness of its final products, based on standards established by regulatory bodies (ANVISA/Ministry of Health and Ministry of Agriculture, Livestock and Supply).

Vision

Looking to the future, we seek to establish ourselves in the specialized technical services sector, gaining recognition for excellence, continuous improvement, and advancement, both in service delivery and in the training of qualified personnel (students/interns). It is with this purpose that LabCBroM strives to maintain the quality of its services, in accordance with the ABNT NBR ISO/IEC 17025 standard.

Job Descriptions and Functions

In accordance with ABNT NBR ISO/IEC 17025 standard.

Coordination

Name	Academic degree	Functional class	Regime	Weekly workload on the project	Email
Igor de Almeida Rodrigues	Nutritionist / PhD in Food Science	Associate Professor D1	40 h/DE	20 h	rodrigues.micro@gmail.com
Mirian Ribeiro Leite Moura Deputy Coordinator	Pharmacist / PhD in Food Science	Full Professor	40 h/DE	20 h	mirian.rlm@gmail.com
Carla da Silva Carneiro 2nd vice-coordinator	Veterinary Doctor	Assistant Professor	40 h/DE	20 h	carlasilvacarneiro@gmail.com

Technical team

Name	Academic degree	Functional class	Responsibilities	Weekly load
Paula A. Bastos	Pharmacist, specialist in Legislation and Sanitary Surveillance, and Master in Pharmaceutical Science and Technology.	Technical / intermediate level (D4)	Administrative and Quality Assurance Management	40 h
Angelo P. Carneiro	Chemist / Specialist in Chemical Waste Treatment	Technical Assistant / basic level (C3)	Technical support and waste management	40 h

Direct collaborators — faculty members

Name	Academic degree	Functional class	Responsibilities	Email
Aldo Fernandes da Silva	Master of Science / Chemical Engineering	Assistant Professor	Consultant and technical advisor / R&D — Food, Agricultural and Environmental Technology	aldo.fernandes.ufrj@gmail.com
Ana Cláudia de Macêdo Vieira	Doctor of Biological Sciences / Botany	Full Professor	Coordinator of the Microscopy sector	anavieira@gmail.com
André Luis Guimarães	Doctor of Biological Sciences / Botany	Assistant Professor	Microscopic Analysis / Technical and Scientific Support	andreluis.guimaraes@gmail.com
Monica Freiman de Souza Ramos	Doctor of Pharmaceutical Sciences	Associate Professor	Research Coordinator	mfreimansr@yahoo.com.br

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Services

Physicochemical Analyses

Our team is made up of highly qualified and experienced professionals!

LabCBroM (registered with CRF: 25.723) is a service laboratory specializing in physicochemical analyses, such as those required for the centesimal composition of foods. These analyses are of paramount importance for nutritional labeling. The laboratory is currently coordinated by Professor Mirian Ribeiro Leite Moura, a pharmacist with over 30 years of experience in food analysis. Its technical staff also stands out for its level of specialization, with highly qualified professionals in related fields. Below are some of the analyses we offer:

Available trials

Analysis	Sample types	Methodology
Acidity soluble alcohol	flours, cereals and starches	Titrimetric Method (IAL Analytical Standards)
Fatty acidity	oils and fats	Titrimetric Method (IAL Analytical Standards)
Total acidity	drinks and other	Titrimetric and Potentiometric Method (IAL Analytical Standards)
Reducing sugars	drinks	Expressed as glucose or lactose (IAL Analytical Standards & Official Methods of Analysis of the AOAC)
Non-reducing sugars	drinks	Expressed as sucrose (IAL Analytical Standards & Official Methods of Analysis of the AOAC)
Additives (citric acid, ascorbic acid, nitrate and nitrite, sorbates, benzoic acid, among others)	Beverages, sweets, pulp extracts, pasta, sausages, canned goods, etc.	Identification and Quantification by Spectrophotometry
Starch	milk	Qualitative Test (Official Analytical Methods for the Control of Milk and Dairy Products)
Starch	several	Quantitative Determination by Fheling (IAL Analytical Standards)
Total Anthocyanins	fruits, juices, pulps, freeze-dried extracts and others	Differential Spectrophotometric Method (Bonilla et al., 2003 / Klopotek et al., 2005)
Caffeine	soft drinks, sodas and energy drinks	Quantitative Determination by Spectrophotometry (Official Methods of Analysis of the AOAC)
Caffeine	Roasted and ground coffee, instant coffee, guarana seeds, and yerba mate.	Quantitative Determination by Spectrophotometry (IAL Analytical Standards)
Total Carbohydrates	several	NiFExt
Chlorides / NaCl	several	Volumetric Method (IAL Analytical Standards & Ohlweiler, 1981)
Cholesterol	pasta	Spectrophotometric Method (IAL Analytical Standards)
Organic artificial dyes	drinks, sweets, etc.	Qualitative Test (IAL Analytical Standards)
Artificial colorants (quantitative determination)	candies, chewing gum, dessert powders or soft drinks	Quantitative Determination by UV Spectrophotometry (Takahashi et al., Rev. IAL, 1988)
Density	oils, pharmaceutical ingredients, beverages, milk, vinegar	IAL Analytical Standards
Gluten Detection	Gluten-Free Foods	Biochemical Test
Milk enzymes (phosphatase, reductase and peroxidase)	Fluid milk and dairy products	Qualitative Tests (IAL Analytical Standards)
Conservation status (nitrite, hydrogen sulfide, ammonia)	several	Qualitative Tests (IAL Analytical Standards)
Specific extinction	oils and fats	Qualitative Analysis (AOCS, 1990)
Total Phenolics	fruits, juices, pulps, freeze-dried extracts and others	Spectrophotometric Method (Folin-Ciocalteu Method / SINGLETON & ROSSI, 1965)
Iron and Phosphorus	various foods	Spectrophotometric Method (Official Methods of Analysis of the AOAC)
Dietary Fiber	wholemeal pasta, biscuits, bread, etc.	NDF and ADF (Soest & Wine, 1967)
Gluten	wheat flour	Gravimetric method
Particle size	flours	Sieving
Histamine	fish	Enzyme-linked immunosorbent assay (ELISA)
Iodine index	oils and fats	Quantitative Determination / Wijs Method (AOCS, 1990)
Peroxide index	oils, vegetable creams and fats	Quantitative Determination (AOCS, 1990)
Refractive index	oils, sugary drinks (Brix), honey (moisture)	IAL Analytical Standards
Saponification index	oils and fats	Quantitative Determination (AOCS, 1990)
Lipids	pasta, biscuits, flours, etc.	Ether extraction by Soxhlet (IAL Analytical Standards & Official Methods of Analysis of the AOAC)
Lipids	Dulce de leche, soy extract, and beverages with soy extract.	Soxhlet extraction with prior acid hydrolysis (Official Methods of Analysis of the AOAC)
Lipids	Fresh milk, pasteurized milk, and cheeses/dairy products.	Gerber
pH	drinks, canned goods, preserves, etc.	IAL Analytical Standards
Total Protein and Total Nitrogen	protein-rich foods or products containing amino acids	Kjeldahl (Official Methods of Analysis of the AOAC)
Kreis reaction	meat products and fatty parts	Qualitative Test (IAL Analytical Standards)
Fixed mineral residue - Ash	several	IAL Analytical Standards & Official Methods of Analysis of the AOAC
Dry residue	liquid products or products with a high moisture content.	IAL Analytical Standards
Drained solids as a percentage of total weight	Preserves and jams in which the food is mixed with liquids.	IAL Analytical Standards
Commercial Sterility Test	canned goods	Incubation in an oven at 35 °C and 55 °C (Official Analytical Method for the Control of Products of Animal Origin and Water)
Humidity	several	Oven at 105°C (IAL Analytical Standards)

Microbiological Analyses

Samples sent to LabCBroM for microbiological analysis are forwarded to the Laboratory for Microbiological Control of Medicines, Food and Cosmetics of the Faculty of Pharmacy at UFRJ (LACMAC), coordinated by Professor Helena Keiko Toma, who is responsible for carrying out the analyses in this sector as part of our service provision. Accredited by REBLAS, LACMAC employs analytical procedures based on Decrees, Resolutions and Ordinances published by the National Health Surveillance Agency (ANVISA/MS) and other competent governmental bodies.

Microscopic Analyses

Samples sent to LabCBroM for microscopic analysis are forwarded to the Pharmacobotany Laboratory (LabFBot), coordinated by Professor Ana Cláudia Vieira, with Professor André Guimarães responsible for conducting these analyses. Among the activities performed by this sector are the identification of characteristic histological elements in raw materials and standards, for the investigation of adulterations and falsifications, and the investigation of dirt and contaminants of diverse origin in food.

Sensory Analysis

This service is temporarily unavailable!

Samples sent to LabCBroM for sensory analysis are forwarded to the Sensory Analysis Laboratory of the Faculty of Pharmacy at UFRJ, coordinated by Professor Carla Carneiro, who is responsible for conducting the analyses in this sector as part of our service provision. Among the activities performed by this sector are affective, discriminative, descriptive, and sensitivity methods, which include the most varied and well-known tests used in the sensory field.

Advisory and Consulting Services

The advisory and consulting services provided by LabCBroM offer technical support to junior consulting firms at the university, industries, restaurants, and independent consultants. LabCBroM invests in the professional development of its technical staff to ensure the continuous qualification of its internal collaborators. In this way, it constantly seeks to improve the quality of its services, contributing to the development of the local food industry.

Orientation areas

Nutritional labeling
Compliance with legislation
Stability tests (shelf life)
New formulations
Packaging techniques
Air conditioning of the production and/or transport environment.
Good Manufacturing Practices
Sampling techniques

Laboratory photos: Embrapa.

Sectors and contacts

Sector	Laboratory	Location	Team	Professor in charge	Email / phone
Physicochemical Analyses and Consulting Services	LabCBroM	Block A, basement, room 20	Paula Bastos / Monica Freiman Ramos	Mirian Ribeiro de Leite Moura	labcbrom@pharma.ufrj.br (21) 3938-6378
Sensory Analysis	Sensory Analysis Laboratory	Block A2, room 26	—	Carla da Silva Carneiro	—
Microscopic Analyses	LabFBot	Block A2, room 22	André Luis Guimarães / Elaine Santiago	Ana Cláudia de Macêdo Vieira	(21) 3938-6417
Microbiological Analyses	LACMAC	Block A2, room 23	Meyre Aparecida	Helena Keiko Toma	lacmac@pharma.ufrj.br (21) 3938-6404

Publications

LabCBroM participates in scientific activities related to food analysis, food safety, quality control, and technological innovation.

Scientific articles

Production and collaboration in scientific work within the laboratory's areas of expertise.

Congresses

Participation in and presentation of papers at scientific events.

Academic background

Guidance for undergraduate and graduate students.

Research projects

Development and support for projects linked to UFRJ and partner institutions.

Academic profiles

Igor de Almeida Rodrigues Mirian Ribeiro Leite Moura

Customer channel

Welcome to our channel. Our quote is free!

Send an email to labcbrom@gmail.com With your company or institution's information, the type of product or sample, and the desired service.

Sample delivery: Please refer to the address and access instructions..

Contacts: Mirian RL Moura, coordinator and technical supervisor; Paula Bastos, administrative and quality assurance manager.

Procedure for complaints

Open Complaints Flowchart (PDF)

Location

Address: Av. Carlos Chagas Filho, 373, Postal Code 21.941-902
(Entries via Block K / Post Office or Block L / Bank of Brazil)
CCS, Block A basement, room 20.
Alternative: enter via Rua Prof. Rodolpho Paulo Rocco (Entrance through Block A / opposite the University Hospital).

Pay us a visit!

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