NMR is one of the most powerful tools available to an analytical chemist; the ability to quantify and characterise materials creates almost endless possibilities.
During this webinar, Kevin Nott, Product Manager at Oxford Instruments, introduces both time domain NMR (TD-NMR) and benchtop NMR spectroscopy, while Tim Lumb, Chemistry Technical Manager at ALS Global, outlines some common applications of NMR in food analysis and how this tool will evolve in the future.
Currently, total fat analysis is the most frequent application for NMR in food testing and during this webinar you will hear about the advantages of using this tool over other methods. The experts explore whether it’s possible to characterise and understand more about the composition and character of fat.
The future for NMR is also considered, with particular regard to solvent suppression. The speakers address whether this will allow for carbohydrate-based methods to be transferred from high- to low-field instruments, and how this may influence commodities such as honey and fruit juice.
Image Credit: Endorphin_SK/ Shutterstock
By the end of the webinar, you will have learnt:
- How time-domain TD-NMR and benchtop NMR spectroscopy work
- What information these tools provide
- How they can be used in the food testing laboratory.
Speakers:
