Series Webinar Series: Food for Thought
How Chemical Analysis Can Ensure Food Safety, Quality, and Compliance
Series Program Overview
- Titration in Food and Beverages
- Moisture Analysis for Plant-Based Meat Alternatives
- Thermal Analysis of Food
Choose which webinars to register for:
Titration in Food and Beverages
Titration is a common analytical technique used to quantitatively determine the concentration of a specific substance in a sample. Amongst its use in various industries like pharmaceuticals or petrochemicals, it can also be used in the food and beverage segment for measuring quality parameters.
In this comprehensive webinar on titration in food and beverages, attendees will gain a thorough understanding of the essential concepts and applications of titration in food and beverage analysis. Some of the key learning outcomes of this presentation include:
- Understanding the fundamental principles of titration
- Knowledge of automated titration systems and their use in improving accuracy and efficiency in food and beverage analysis
- Understanding of the specific applications of titration in the food and beverages industry such as salt content, oils and fats, acidity and pH, water content, and more
Moisture Analysis for Plant-Based Meat Alternatives
Moisture or water content can influence the quality, processability, and shelf life of plant-based food, and can therefore affect pricing and production processes. Through this live webinar, you will get an understanding of the basics of moisture analysis and an overview of different techniques for moisture and water determination. We will focus on how to optimize methods for typical samples, such as TVP (texturized vegetable protein), wet texturized protein and typical ingredients.
Learn the advantages and disadvantages of different techniques for moisture and water determination, as well as how to choose the right instrument and optimize moisture methods for plant-based meat alternatives.
- Basics of moisture analysis
- Pros and cons of different techniques for moisture and water determination
- How to optimize moisture methods for plant-based meat alternatives
- How to choose the right instrument for moisture determination
- Overview of additional applications for quality control of plant-based food
Thermal Analysis of Food
Thermal analysis allows the of study physical and chemical effects related to temperature changes that occur during the normal food processing cycle, such as boiling, freezing, and drying. A better understanding of these processes is vital in the food industry.
In this webinar, we will show how thermal analysis is used to analyze food and will present some typical examples of samples measured by DSC, TGA, TMA, or DMA. We will also describe a number of interesting application examples that demonstrate the use of thermal analysis techniques in fields such as food processing, food storage conditions, and food quality in various segments of the food industry. The first half of this session will focus on an informative overview of thermal analysis in the food industry. The second half will be an interactive workshop where our expert, Blaine Weddle, will address your interests and concerns.
- DSC: Melting point, melting range and melting behavior
- TGA: Evaporation, desorption and vaporization behavior, thermal stability, kinetics of decomposition, and compositional analysis
- TMA: Expansion or shrinkage of materials and the glass transition
- DMA: The most sensitive method for characterizing glass transition of materials
Join us for this free, three-part webinar series to master food and beverage measurements in your laboratory. This series will feature solutions and applications for moisture analysis, thermal analysis, and titration, providing expertise across all areas of your laboratory to ensure food safety, quality, and compliance.
Moisture Analyzers
Thermal Analysis Excellence
Titration Solutions
Events
