The 2 sessions of the webinar are available to watch on the Laborama YouTube channel:
|10:00||How to increase the cost effectiveness for HPLC Separations of challenging and matrix-rich samples in Food & Beverage|
|10:30||Tailored solutions for various food testing applications (veterinary drugs, APGC for dioxins/pesticides & vitamins)|
|11:00||Solutions for Protecting Lives and Livelihoods|
|11:30||Analytical Tools to Increase Productivity in the Analysis of Trace Contaminants in Food Matrices|
|12:00||Innovations for Microbiological QC testing of Beverages|
|13:30||From viscosity to elasticity, to mouthfeel|
|14:00||Particle analysis in food applications|
|14:30||Fat analysis simplified|
|15:00||Plant-based protein formulation & QC|
|15:30||Validating sterilization, pasteurization and freeze-drying processes|
How to increase the cost effectiveness for HPLC Separations of challenging and matrix-rich samples in Food & Beverage
Petra Lewits - Global Product Manager for Analytical Chromatography, HPLC columns at Merck
Matrix-rich samples often require extensive sample preparation when analyzed with HPLC and UHPLC. This is a substantial time and cost factor. A robust column material enabling a simplified sample preparation will save time and improve the lab productivity.
The performance of HPLC columns has improved dramatically in recent years, particularly in terms of separation power as measured by the number of theoretical plates per meter. The improvement in performance has been achieved primarily by a reduction in particle size.
Not all samples have benefited equally from this development: Clean samples with a relatively simple matrix are ideally suited for this new generation of columns. But for samples with a more difficult and complex matrix, the benefits are often accompanied by significant limitations. The explanation is quite simple; the smaller the particle size and the higher the sample amount injected, the more easily a column plugs or blocks. If the sample contains a matrix with colloidal and micro-particulate matter in suspension, then it becomes necessary to perform a rigorous sample “clean-up” before injection. This demands additional time for sample preparation steps, and of course involves addition cost.
The potential for cost and time savings by increasing lab productivity with faster separations and column materials providing very high matrix tolerance will be discussed.
Marijn Van Hulle - Customer Success Team Manager at Waters
From the everyday consumer to scientists in the laboratory, we all rely on accurate information to make critical decisions. Waters Corporation is the world's leading specialty measurement company focused on improving human health and well-being through the application of high-value analytical technologies and industry leading scientific expertise.
Driven by that ethos for over sixty years, Waters has continually pioneered chromatography, mass spectrometry and thermal analysis innovations. Whether it’s discovering new pharmaceuticals, assuring the safety of the world’s food and water supplies, or ensuring the integrity of a chemical entity in production, we are constantly working with our thousands of customers to change the world.
In today’s presentation we will focus on various solutions for Food testing. In a first part we will focus on a solution from sample pre-treatment to LC-MSMS quantification of multiple veterinary drugs. The solution to be discussed shows the development and validation of a comprehensive screening method based on UPLC-MS/MS for the detection of over 150 veterinary drugs in animal tissue. In a 2nd part we will show you the gain in flexibility, sensitivity and system usage efficiency provided by the use of atmospheric pressure gas chromatography (APGC) coupled to our MS solutions allowing both LC and GC-MSMS analysis on the same MS platform. Specific examples on dioxin and pesticide analysis will be highlighted.
In a final part we will review an application for the analysis of various water-soluble vitamins. Rapid, reliable, and cost-effective methods are required by food manufacturers and ingredient suppliers in order to verify product consistency and ensure that label claims are met. This can be a challenging task with the combination of complex matrices and low fortification levels of some vitamins. In addition, many of the methods currently employed stipulate that the vitamins are either analyzed separately, or in small groups. Established techniques include microbiological assays, colorimetric and fluorimetric analysis, titrimetric procedures and HPLC methodologies. LC-MS offers the opportunity to consolidate methods along with the ability to improve detector selectivity and reduce limits of quantification. Waters® ACQUITY QDa Mass Detector offers laboratories the opportunity to capture the benefits of mass detection without the challenges associated with the adoption of mass spectrometers.
Danny van Oevelen - Product Specialist Liquid Chromatography, Capillary Electrophoresis and Dissolution at Agilent
Agilent instruments, supplies and software are widely used for food testing applications. During this presentation we will cover several of these applications and discuss the issues you could face during analysis and how to solve them.
Laboratories focusing on residue analysis in food are continuously seeking to increase sample throughput
by minimizing sample preparation. Generic sample extraction methods such as QuEChERS lack selectivity
and consequently extracts are not free from non-volatile material that contaminates the analytical
system. Co-extracted matrix constituents interfere with target analytes, even if highly sensitive and
selective GC–MS/MS is used. A number of GC approaches are described that can be used to increase
laboratory productivity. The application of these tools is illustrated by the analysis of pesticides in food matrices, such as vegetables and fruits.
Ariane Sintoni is working for already 25 years at Sartorius. She has a Biology and a marketing degree
and is member of the AFNOR commission ‘Microbiology in Waters’
Why do we need to assure Quality Control in the Beverage Industry ?
On which points in the fabrication process do we need to control ? Where and how do we perform a microbiological check ?We can give you some tips how to do it and make it easier using material, adapted to ensure these controls, following the existing regulations, and minimizing the contamination risk
Tom Colman, Area Product Manager Rheology at Anton Paar Benelux
In daily business viscosity of food products is a standard quality control parameter. However, determining and comparing viscosity values is not so obvious.
In this lecture, we will discuss the differences between a simple single-point measurement and a multi-point flow curve.
Added to this, we will present how to determine the stability, elasticity, spreadability and pumpability of a food product via rheology. Finally, we will cover how to simulate mouthfeel by using a rheometer.
Materials characterization is critical for the food and drink sector and is employed at almost every stage of the production chain. A large number of analytical techniques are available for assessing different characteristics of food and drink products in terms of their structure, composition, physicochemical properties and sensorial characteristics. In this presentation the techniques of laser diffraction and image analysis will be presented and how they can ensure product quality, safety and process efficiency.
The Oracle is an universal fat analyzer that removes the bottlenecks and limitations of the current reference chemistries and other rapid techniques. This unique and innovative NMR technique is matrix independent and, on its way, to becoming the new standardized reference chemistry.
Using the High Throughput robot makes it possible to analyze hundreds of samples a day. Or combining the Oracle with the quick drying microwave you will get both moisture and fat results in only 5 minutes.
Validation of sterilization, pasteurization and freeze-drying processes including the verification of process parameters and the calculation of lethality and holding phase.