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

For food analysis and related industries, fast, correct and precise measurements of moisture, fat and protein are crucial.

In this web seminar, speakers Frank Scholten and Ulf Sengutta will explain the modern analysis methods for fast, secure and easy work on 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 inclusions such as kefir and foamed puddings, complex samples (potato pockets 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 and mixed inhomogeneous samples.
• Suitable for fast input, process and end product inspection
• Understand the fundamentals of ICP sample introduction components
• Contract laboratories – High sample throughput/automation is possible
• Animal feed, animal feed, grease separators, biomass, natural products (olives ...)

The Oracle measures fat content as a reference method according to ISO 16756.

In practical exercises, samples are processed live. Individual questions can also be asked via chat. There is the option of processing customer samples after the web seminar.



Register

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Date and Time

January 28, 2025 10:00 - 11:00 CET

January 28, 2024 14:00 - 15:00 CET



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