Benchtop NMR solutions throughout the food chain
Time-domain NMR, or low-resolution NMR, is a well-known variant of NMR referred to as TD-NMR. It is widely applied in quality control / quality assurance (QC/QA) and research & development, particularly throughout the global food chain.
In this webinar, Dr. Kevin Nott and Dr. James Sagar from Oxford Instruments, will show how both TD-NMR and benchtop NMR spectroscopy are used to measure oils, fats and other components; from harvest through to manufacturing of ingredients and the food products themselves.
Fat content is an important parameter for quality assurance and control of snacks, confectionery and food ingredients. Other TD-NMR measurables include the melting profile of edible oils/fats and droplet size in food emulsions such as dairy and non-dairy spreads.
Benchtop NMR spectroscopy can quantify the proportion of saturated, monounsaturated, polyunsaturated, and omega-3 fatty acids in a variety of foods. Furthermore, spectra can be used to distinguish and authenticate a wide range of commonly adulterated foodstuffs including edible oils, coffee, meat, beverages and herbs and spices.
Key learning objectives:
- Learn how TD-NMR and benchtop NMR spectroscopy work
- Learn what information TD-NMR and benchtop NMR spectroscopy can provide
- Learn how these tools can be used in a QA/QC or testing laboratory
Who should attend:
- QA/QC managers and technicians
- Testing lab managers and technicians
- Process engineers
- R&D scientists
Certificate of attendance
All webinar participants can request a certificate of attendance, including a learning outcomes summary, for continuing education purposes.