Fast and Precise Measurement of Moisture, Fat, and Protein Webinar

Fast, correct and precise measurements of moisture, fat and protein are crucial for food analysis and related industries. As part of this web seminar, the speakers Frank Scholten and Ulf Sengutta will explain to you the modern analysis methods for working quickly, safely and easily on the Smart 6, Oracle and Sprint for a wide range of application areas: dairy products, meat and sausage products, sauces/dressings, mustard, Mayonnaise, ice cream, chocolate, plant based materials (soy, rice, oats, coconut, almonds), egg products, snacks, butter, coffee, samples with air pockets such as kefir and foamed puddings, complex samples (potato turnovers with cream cheese, spring rolls, pizza, ready meals ) This method is also well suited for process control of warm samples such as processed cheese preparations, mixed inhomogeneous samples. Suitable for quick input, process and end product control Contract laboratories - High sample throughput/automation is possible Animal feed, animal feed, fat separators, biomass, natural products (olives...) Samples are processed live in practical exercises. And individual questions can also be asked via chat. There is the possibility of processing customer samples after the web seminar. To make scheduling easier, we are offering the web seminar on Thursday, February 1, 2024 at two different times: 10 a.m. and 2 p.m. (duration: approx. 1 hour)