Celiac disease (gluten enteropathy) is an allergic reaction of the body to gluten, a protein found in grains such as wheat, barley and rye. According to the Turkish Food Codex Regulation on Food Labeling and Informing Consumers (R.G.Date and Number: 26.01.2017 29960), the upper limit of gluten for the label of gluten-free foods is accepted as 20 ppm. In this context, gluten quantity analysis gains importance.
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Method Validation and Verification Training in Laboratory Applications was held at TÜBİTAK BUTAL
Method Validation and Verification Training in Laboratory Applications was successfully held on April 17, 2025. At the end of the training, we presented the Certificates of Participation of the participants to our employees who successfully completed the training.
