Solutions for Analysis in Food and Beverages Save Time by using IC
For food and beverage analysis, HPLC is a known and established analysis technique, whereas ion chromatography is typically known for ion analysis in water samples.
But is this classification correct? Which analyses can be done with ion chromatography for food and beverage samples? What are the benefits of working with Metrohm IC? And what other Metrohm instrumentation is available for food and beverage analysis?
This webinar will answer these questions and provide insights into how to optimize your IC analysis.
Who should attend the webinar:
The webinar provides valuable input for chemists as well as for lab technicians, lab staff or students who handle food and beverage analysis. It provides practical tips for correct and time-saving analysis.
By attending this webinar you will:
- Get a better understanding of the differences between the two techniques, IC and HPLC
- Learn how you can save time in daily routine work using Metrohm Inline Sample Preparation Techniques
- Get an understanding of the applications that can be done with IC or other Metrohm instrumentation for food and beverage analysis
Presenter: Dr. Gabriele Zierfels (Sr. Product Specialist IC, Metrohm International Headquarters)
Dr. Gabriele Zierfels studied food chemistry and developed HPLC methods for the determination of antibiotics in animal food matrices for her PhD. As a laboratory manager, she worked for almost 14 years in the field of chemical analysis for textile and leather testing in a contract lab. During this time, she gained extensive practical knowledge in sample preparation techniques and the operation of HPLC, GC-MS, and LC-MS. Gabriele has worked in the Competence Center Ion Chromatography at Metrohm for more than 10 years. As a Sr. Product Specialist, she is responsible for method development – especially for the food industry – as well as customer support and training.
