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Food Testing & Analysis Workshop for Quality Control and Food Safety

Verder Scientific and SPECTRO Analytical Instruments understand the importance of safety & quality control within the food Industry. In this two-part webinar we will discuss, in detail, specific hardware configurations & analytical techniques that will provide added value for these applications.

 

Vidéos des Webinaires


Langue : Anglais 

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Reproducible Sample Preparation for Food Analysis 10:00 am-11:00 am EDT

During this session, a variety of food samples will be discussed and processed in the Applications Lab to demonstrate the equipment options available from Retsch for preparing representative samples for analysis. Samples to be demonstrated will be pepper/spices, coffee, cereal bars, rice, and many other sample matrices. For all samples, the focus will be on best practices for preparing the food samples for subsequent analysis, such as Mycotoxin Testing, Heavy Metal Testing, NIR, and other techniques, which will also include a discussion of the considerations for each sample type and analysis.

Intervenants :

Kyle James Business Unit Manager for the Retsch product line at Verder Scientific Inc, with extensive experience in sample preparation & particle size reduction for 14 years

Carbolite Gero Ashing Demonstration for Food and Feed 11:00 am-11:30 am EDT

During this session we will perform a live demonstration of the Carbolite Gero ashing furnace. This exciting test procedure uses heat in an oxidizing atmosphere to burn off organic components, preparing the sample for inorganic analysis

Intervenants :

Michael Hager, Directeur de l'unité commerciale pour la gamme de produits Carbolite Gero chez Verder Scientific Inc.
Diplômé de l'université Rutgers avec une licence en science des matériaux & ; ingénierie & ; a une connaissance approfondie du traitement thermique en laboratoire.

Partie 2

Date: 25.05.2021 | 1:00 pm – 2:30 pm EDT
Langue : Anglais

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Loss-On-Ignition for Moisture and Ash Content in Agricultural Products 1:00 pm – 1:30 pm EDT

Moisture content of food material such as dairy and horticulture products is important because moisture affects the freshness and storage stability of food. Moisture content in raw foods affect the physical and chemical properties of food during processing and consumption. The quality of milk and flour, for example, are determined for shelf life, economical value, and legal reasons, prior to processing into cheese and bread. The moisture and ash content of such materials can be measured with the Eltra Thermostep ML macro-TGA, which allows step-wise programming for loss-on-ignition (LOI) measurements for up to 19 samples simultaneously via thermogravimetry.

Intervenants :

Andrew Lin, Application Specialist for our Eltra Product line at Verder Scientific Inc
Andrew is a graduate of Virginia Commonwealth University with a PhD in physical chemistry. He is chemist with a passion for combustion, pyrolysis, and catalysis. His detail-oriented problem-solving career path has led him to ELTRA as an elemental analyzer applications specialist.

Improving Your Analytics for Beverage Analysis with ICP-OES 1:30 pm – 2:00 pm EDT

This presentation will focus on Elemental Analysis within the food and beverage industry for doing process control, QC and research & development studies. The focus will be on the innovations to ICP-OES (inductively coupled Plasma – optical emission spectroscopy) technology and how recent advances by SPECTRO can match or exceed the use of more difficult and expensive ICP-MS analysis.

Intervenants :

Dion A. Tsourides, Applications Director, SPECTRO Analytical Instruments.
With more than 25 years of experience in optical emission spectroscopy, Dion began his career with SPECTRO in 1988 as an ICP-OES system specialist. In 1992, as ICP Product manager, Dion helped to introduce the world’s first halogen-capable ICP OES. In 1999 as global business unit manager, Dion’s team launched the world’s first Rowland Circle, linear-based CCD ICP-OES system. His extensive applications and theoretical experience with ICP-OES includes multiple publications on halogens by ICP, volatile organics, ceramic slurries, high precision measurement, and ultra-trace semiconductor materials. 

Particle Size and Shape Analysis from Whole Bean to Fine Powder Foods 2:00 pm – 2:30 pm EDT

Particle characterization of food and feed are critical to the product’s functionality and consumer experience from the farm to the mill to the dinner table. Size and shape distributions or even surface area measurement of foods yield information about quality of the harvest, freshness or lifespan, stability, end use and consumer experience. This segment will discuss whole bean, coarse and fine particle distributions of food products using different sizing instruments and techniques.

Intervenants :

Kate Wamsley, Product Manager for Imaging at Microtrac Inc Kate Wamsley holds a BS in Chemistry with ACS certification, and has extensive experience with particle characterization and sample preparation methods. She assists customers with both new sales inquiries and enduser application support.

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