Prepare for the holiday season with candy analysis. X-ray analysis of confectionary and food ingredients

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In the lead up to the festive holiday period we take a look at chocolate, confectionary and other food-related ingredients. This webinar focuses on what can be observed using X-ray analysis (both X-ray diffraction and X-ray fluorescence) in the realms of food quality and food safety. We demonstrate that X-ray diffraction is ideally suited for identifying crystalline forms of cocoa butter in chocolate and that X-ray fluorescence is a powerful tool for quantifying trace element impurities in gelatin. Additionally, we discuss trace analysis of iodine in important food ingredients including wheat flour and milk powder. A live webinar that will explore the X-ray analysis of confections and food ingredients as we celebrate the holidays. A live question and answer session will conclude the presentation. 

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Webinar details 

Panelist: Dr. Andrew L. Fussell - pharmaceutical and food segment manager, PANalytical B.V., the Netherlands.
Dr. Andrew Fussell is the pharmaceutical and food segment manager at PANalytical, focused on developing the company’s market position in the pharmaceutical and food industries. He is a registered pharmacist and has received a doctorate from the University of Twente, the Netherlands. His dissertation work investigated pharmaceutical applications of coherent anti-Stokes Raman scattering microscopy.