Reproducible sample preparation for food analysis
The complete Solution for Food Analysis: Presented by Retsch, CEM, Shimadzu and Eltra
Accurate and rapid food analysis is becoming increasingly important as regulations become stricter and consumers become more demanding. This expert day on food analysis will give you a comprehensive overview of the optimal steps from sample preparation to analysis, familiarize you with modern methods and bring you up to date.
Registration is free of charge and without obligation.
Reproducible sample preparation for food analysis
Food occurs in different consistencies and is often inhomogeneous. For meaningful analysis, food laboratories require representative samples, which makes homogenization necessary as part of sample preparation.
Ideally, this step should involve as little work as possible. The prepared subsample must represent both the laboratory sample and the initial sample. This would not be the case with an inhomogeneous sample, as some components of the initial sample could be over- or under-represented.
In this webinar you will learn more about:
- Homogenization, standard deviation, correct analysis values
- How do I find the optimal method for my sample
- Cryogenic grinding (dry ice, liquid nitrogen)
- Suitable laboratory mills for homogenizing foodstuffs
- Live demos of selected mills
- Application examples
- Grain size determination using sieve analysis
Presenter: Dr. Tanja Butt, Dr. Lena Weigold and Dr. Gerhard Beckers
This webinar is part of a series of four webinars (Retsch, CEM, Shimadzu, Eltra). Please register for the time slot of each company which fits best. Americas should select the second time slot, Asia the first. Each presentation by the different companies requires an own registration. Here you can select the time slot for Retsch. For the other companies you need to visit the landingpage.
