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Blog posts by tag

Showing Tags: Food


Aroma and Flavour Analysis in Food and Beverage Samples Webinar

Flavour and fragrance matching, whether it is natural sources such as flowers or your competitor’s products, requires the analyst to…


Are you coming to BMSS 2018 in Cambridge?

BMSS 39 is fast approaching so it’s high time we started looking ahead to what’s going on. First and foremost…


Packaging: The Unwanted Ingredient in Food

Extractables and leachables from food packaging are a major source of food contamination and taints. With the move away from…


Highlights of Environmental & Food Mass Spectrometry Meeting 2018

On 27th February to the 1st March, the Agilent Environmental and Food MS Seminar is being held at Twickenham. The…


Advances in the Chemical Analysis of Food

Following a successful meeting in 2016, I am pleased to announce that this event is being repeated which is jointly…


Agilent 2018 Environmental & Food Meeting – Registrations now open!

I am delighted to share the news (if you have not already heard) that registrations are now open for the…


Save the Date!! Agilent Environmental and Food User Meeting 2018

I’ve just returned from my Summer Holidays and when I opened up my email for the first time in 2…


Brand Protection of Food Products by Thermal Desorption-GC/MS

The flavour of a food or beverage engages far more sensory input than taste alone.  From a biological perspective, flavour…


Jeff’s Roundup – Agilent Environmental and Food Meeting February 2017

If you’ve read my blog posts recently, you’ll know of my excitement about this meeting. As I’ve said before, it’s…


Environmental and Food Mass Spectrometry User Meeting – Environmental Spotlight

Coming up between the 7th and 9th February is the Agilent Environmental and Food Mass Spectrometry User Meeting, which is…


Food Glorious Food!

Those of you that read my blog from February 2016, will know I am involved in the Royal Society of…


Agilent Environmental and Food User Meeting – 7th-9th February 2017, Manchester

This is always a brilliant meeting. This will be the 16th occasion that this meeting has gone ahead, and my…


High Resolution Accurate Mass GC-MS for Food Contact Studies

It is important that packaging doesn’t contaminate the food it contains. Agilent have published an interesting video on YouTube that…


When Food Leaves a Bad Taste

Off-flavours and odours in foods now constitute the most common complaint in the consumer food industry. According to food and…


Analytical Chemistry Demystifying Genetically Modified Food

No longer satisfied with counting calories and grams of fat, today’s consumers want to know that their food is free…


Bristol 2016 – The Best Agilent Meeting Ever?

I have attended many Agilent events over the years and they are always worth attending. The priority given to presentations…


Flavour Analysis and Perception in Food & Beverages – Book Offer

Flavour Development Analysis and Perception in Food and Beverages, edited by J.K. Parker, J.S. Elmore and L. Methven. This is…


In-Mouth Chemistry using SIFT-MS

If analytical chemistry makes it into the Telegraph then it must be news. Unfortunately, you may need to be subscribed…


Twister – Extracting Analytes of all Polarities

Nobuo Ochiai has written an article that illustrates great capabilities SBSE now offers for the extraction and concentration of target…


Automated Sample Preparation Combined with GC for Target and Non-Target Analysis

I recently provided a talk at the Agilent Organic Mass Spectrometry Environmental and Food Analysis Meeting, entitled ‘Automated Sample Preparation…


Agilent Organic Mass Spectrometry Environmental & Food Analysis Meeting

Agilent Technologies are pleased to invite you to a seminar focused on latest developments in Organic Mass Spectrometry in Environmental…


Latest Developments in Organic MS in Environmental and Food Analysis

Agilent Technologies are pleased to invite you to a seminar focused on latest developments in Organic Mass Spectrometry in Environmental…


Perception and Detection of Food Flavours

There are many challenging aspects of food analysis, in particular when looking for unknown analytes. Characterising flavour or setting suitable…


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