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Diane Cotter knew cancer was a risk of her husband’s job. Paul had been a firefighter for 27 years, and they had been advised of not only the safety risks, but also the health implications from exposure to diesel exhaust and products of combustion. But when Paul, a 55-year-old in great shape, who ate healthy and took care of himself, received a prostate cancer diagnosis, Diane suspected something other than smoke was the culprit.A hunch drew her to consider his gear — the protective clothing that had kept him safe as he rushed into burning buildings, saved lives and put out fires. As it turned out, that gear may have been a cause of his cancer.Firefighter gear is complex — it has to be able to withstand both fire and water, and to resist extreme temperatures. The multiple layers — a thermal liner, a moisture barrier and an outer shell — must pass the National Fire Protection Association standards. Research had been done to study the gear and its textiles, but little existed about the chemical coatings on the gear that make it so effective.Determined to learn more, Diane began digging. She emailed firefighters, activists, manufacturers. Many tried to shrug her off, but she was persistent. She pored over safety recalls, international regulations. Finally, she received a tip: Ask if the chemicals PFOA or PFOS are present in the gear.Her research led her to believe that yes, chemicals known collectively as PFAS must be present in the gear, but manufacturers refused to provide information about the chemical content. And so she began looking for someone who could independently assess the clothing and give her an answer.“What we didn't know was how much of these coatings were on the turnout gear and we didn’t have the chemical breakdown,” she says. “And we had no one to tell us what was in the coatings until we found Dr. Peaslee.”<figure class="image image_resized" style="width:50%;"><img style="aspect-ratio:687/375;" src="https://storage.googleapis.com/labrulez-bucket-strapi-h3hsga3/University_of_Notre_Dame_Matt_Cashore_To_Protect_the_Protectors_Graham_Peaslee_professor_of_physics_e021134945.jpg" alt="University of Notre Dame: Graham Peaslee." srcset="https://storage.googleapis.com/labrulez-bucket-strapi-h3hsga3/thumbnail_University_of_Notre_Dame_Matt_Cashore_To_Protect_the_Protectors_Graham_Peaslee_professor_of_physics_e021134945.jpg 245w," sizes="100vw" width="687" height="375"></figure><a target="_blank" rel="noopener noreferrer" href="https://physics.nd.edu/people/faculty/graham-peaslee/">Graham Peaslee</a> is a professor of <a target="_blank" rel="noopener noreferrer" href="https://physics.nd.edu/">experimental nuclear physics</a> at Notre Dame. Peaslee had devoted 20 years of his career to fundamental physics research and teaching, but in 2005 a lake near his home was found to be contaminated with chemicals from flame retardants. He began researching the prevalence of toxic chemicals and was thrust into a merger of science and policy, of chemicals and human health.The experience tipped him off that harmful chemicals could be lurking in other unlikely places. He zeroed in on a class of fluorinated compounds, per- and polyfluoroalkyl substances, referred to as PFAS, which have been linked to thyroid disease, hypertension, immunosuppression, low birthweight and kidney and testicular cancers.“This is a really persistent class of chemicals,” says Peaslee. “It gets in the bloodstream; it stays there and can accumulate in the body. There are diseases that correlate with its presence, so we really don’t want this class of chemicals out there.”Peaslee explains that these chemicals, also known as PFOA, PFOS or GenX, are particularly dangerous because they don’t break down. They move from commercial products to landfills to soil to groundwater. They can be ingested by livestock, or end up in drinking water, as was the case in Little Hocking, Ohio, a community downriver from a DuPont plant that leaked PFAS into soil and water for more than 50 years. Similar stories come from communities around military bases where firefighting foam laden with the compounds eventually made it into drinking water.To identify markers of PFAS, scientists perform a complicated and lengthy chemical method. But Peaslee designed a novel technique that makes use of Notre Dame’s <a target="_blank" rel="noopener noreferrer" href="https://isnap.nd.edu/research/facility/accelerator/">St. Andre particle accelerator</a>.<img src="https://storage.googleapis.com/labrulez-bucket-strapi-h3hsga3/University_of_Notre_Dame_Matt_Cashore_To_Protect_the_Protectors_Peaslee_s_team_tested_more_than_30_samples_of_used_and_unused_personal_protective_equipment_PPE_from_six_specialty_617941aa10.jpg" alt="University of Notre Dame: To identify markers of PFAS, scientists perform a complicated and lengthly chemical method. But Peaslee designed a novel technique that makes use of Notre Dame's St. Andre particle accelerator." srcset="https://storage.googleapis.com/labrulez-bucket-strapi-h3hsga3/thumbnail_University_of_Notre_Dame_Matt_Cashore_To_Protect_the_Protectors_Peaslee_s_team_tested_more_than_30_samples_of_used_and_unused_personal_protective_equipment_PPE_from_six_specialty_617941aa10.jpg 245w," sizes="100vw" width="1200" height="675">He explains their development of what he calls a rapid spectroscopic technique. “This is where you use light to interact with matter to measure something. It can analyze 100 times faster than the chemical method for the same sort of detection,” he says. “In that sense it's a development that nobody else has been able to do, because nobody uses nuclear science to screen for this type of chemical. While it doesn’t replace them, it is considerably faster than the chemical approaches and can be used to screen for the fate and transport of these chemicals in the environment.”His method got results in minutes, rather than hours, which allowed him to start testing many everyday items. Because PFAS are used in water, flame and oil resistance, they’re frequently used in consumer goods ranging from raincoats to nonstick pans to carpet to fast food wrappers. One of Peaslee’s studies discovered the presence of these chemicals in wrappers at 20 different fast food chains. Another study highlights cosmetics.<img src="https://storage.googleapis.com/labrulez-bucket-strapi-h3hsga3/University_of_Notre_Dame_Matt_Cashore_To_Protect_the_Protectors_4892ae919c.jpg" alt="University of Notre Dame: Fighting to Protect the Brave." srcset="https://storage.googleapis.com/labrulez-bucket-strapi-h3hsga3/thumbnail_University_of_Notre_Dame_Matt_Cashore_To_Protect_the_Protectors_4892ae919c.jpg 149w," sizes="100vw" width="1600" height="1676">One result of these published studies is that consumer response has helped drive industries toward discontinuing use of the chemicals when it’s not necessary. Companies in the outerwear, furniture and food packaging industries are already making adjustments.In the midst of his extensive testing for PFAS on products, Peaslee received a plea for help.“I received an email from Diane, which was a heartfelt story about her husband's bout with cancer and that nobody would test her firefighting gear. I felt obliged to go and see if there was anything to her claims,” he says.“The firefighters that Diane knew volunteered several sets of used and new gear from around the country, and we started getting dozens of sets of turnout gear delivered to our laboratory. When we looked at the gear, there was a remarkable consistency in how they were fabricated and the levels of fluorine that we were seeing in each of the layers of the gear. It was startling high,” he says. “There were perfluorinated compounds being used on the inside and the outside of this firefighting gear.”Digging further into the issue, Peaslee began testing gear that was new, used, washed and unwashed, to help determine the extent of the issue. He wanted to educate firefighters about the potential hazards.“Knowledge is empowerment,” he says. “These firefighters, men and women, are being exposed to something that they don’t know about. When they know about it they can mitigate the risks. They can treat the gear with respect and use it when they need it and then they can keep it separate from their lives when they don’t need it. For example, policies of where they keep the gear and where they store the gear might change, which is a pretty easy fix if it reduces your risk of exposure to the chemicals on the surface of the gear.”<img src="https://storage.googleapis.com/labrulez-bucket-strapi-h3hsga3/University_of_Notre_Dame_Fighting_to_Protect_the_Brave_Digging_further_into_the_issue_Peaslee_began_testing_gear_that_was_new_used_washed_and_unwashed_to_help_determine_the_extent_of_f16069c980.jpg" alt="University of Notre Dame: Digging further into the issue, Peaslee began testing gear that was new, used, washed and unwashed, to help determine the extent of the issue. He wanted to educate firefighters about the potential hazards." srcset="https://storage.googleapis.com/labrulez-bucket-strapi-h3hsga3/thumbnail_University_of_Notre_Dame_Fighting_to_Protect_the_Brave_Digging_further_into_the_issue_Peaslee_began_testing_gear_that_was_new_used_washed_and_unwashed_to_help_determine_the_extent_of_f16069c980.jpg 245w," sizes="100vw" width="1600" height="626">In April, Peaslee shared his findings at the Fire Department Instructors Conference International, which had more than 35,000 attendees. The Cotters also continue to advocate for change for firefighters, now with Peaslee’s findings as backing for their cause.Diane says, “What we know is that the chemical coatings have been used for at least 20 years. We never knew how much until Dr. Peaslee discovered, with his own specific testing methods, the amounts that are used. We've been told trace amounts, which, to us, is trying to minimize the issue, when in fact we really should be sounding the alarm on the issue.”Now certain that there are toxic chemicals in the gear, Diane believes some manufacturers may have knowingly withheld that information. Peaslee was able to provide undeniable evidence that now needs to be addressed. Because of him, she says, the discussion has begun.<blockquote><h4>“Scientists have to learn to communicate when there's an issue like this, and not just do it in the safety of a laboratory.”</h4></blockquote>Peaslee is quick to shrug off any praise and insists he’s doing what all scientists should.He says, “Scientists have to learn to communicate when there's an issue like this, and not just do it in the safety of a laboratory. But to get out and talk to people about what may in fact impact them.”“The reason I came to Notre Dame was that they had a facility that was different from what’s available anywhere else in the world. It has cutting-edge research facilities,” he says. “Their mission states that they are a university that wishes to give back to its community. I identify strongly with that mission.”As research and awareness on PFAS has grown, so have efforts to reduce and eliminate their use. European firefighters are already moving away from PFAS in their gear.In February, the EPA announced a maximum contaminant level for drinking water and also proposed enforcement tools for parties leaking PFAS into the environment.In June, a bipartisan amendment passed that required the military to phase PFAS chemicals out of firefighting foam by 2023 — a response to alarming amounts of PFAS in contaminated drinking water at more than 175 military bases to date.The state of Washington was the first to pass legislation to restrict the use of PFAS. In March 2018, the Healthy Food Packaging Act banned PFAS chemicals in paper food packaging. Another bill championed by the Washington State Council of Fire Fighters bans firefighting foams with added PFAS and requires gear containing the chemical to carry a warning. By 2020, the state will designate a list of other consumer products to remove PFAS.Meanwhile, several corporations have independently gone PFAS-free. Whole Foods Market pulled takeout packaging that contained PFAS, and Kaiser Permanente, one of the largest health care providers in the U.S., and Google have banned the use of PFAS in finishes and materials it uses for building projects.Today, Paul is cancer-free, but Diane isn’t willing to give up the fight to protect other firefighters.“My husband leaving the fire department was probably the hardest thing we’ve had to endure. Even harder than the cancer, but we’re blessed because he’s survived it,” she says. “At this point in our lives, we’re fighting for change because it’s that important. We have family and friends, not just here in the United States, but across all the lands, across the planet, in Australia, Europe, Italy, who are asking the same questions. And Dr. Peaslee’s findings have an international impact.”For questions regarding Professor Peaslee’s research, please contact him at <a href="mailto:gpeaslee@nd.edu">gpeaslee@nd.edu</a>.

Fighting to Protect the Brave

IOCB Prague is celebrating two significant achievements in the field of scientific research. Dr. Tomáš Pluskal, who leads a research group at the institute, has been accepted into the prestigious ‘Young Investigator Programme’ of the European Molecular Biology Organization (EMBO) and has also secured one of Europe’s most competitive grants from the European Research Council (ERC).<img src="https://storage.googleapis.com/labrulez-bucket-strapi-h3hsga3/UOCHB_Tomas_Pluskal_receives_ERC_grant_and_joins_EMBO_Dr_Tomas_Pluskal_head_of_the_Biochemistry_of_Plant_Specialized_Metabolites_group_at_IOCB_Prague_d87373d9fa.jpg" alt="IOCB Prague: Dr. Tomáš Pluskal, head of the Biochemistry of Plant Specialized Metabolites group at IOCB Prague." srcset="https://storage.googleapis.com/labrulez-bucket-strapi-h3hsga3/thumbnail_UOCHB_Tomas_Pluskal_receives_ERC_grant_and_joins_EMBO_Dr_Tomas_Pluskal_head_of_the_Biochemistry_of_Plant_Specialized_Metabolites_group_at_IOCB_Prague_d87373d9fa.jpg 234w," sizes="100vw" width="2048" height="1367"><div>Dr. Pluskal's project, TerpenCode, caught the attention of the ERC with its innovative application of machine learning in biochemistry. The project seeks to overcome longstanding obstacles in enzyme development. Currently, it is impossible to accurately predict the functions of newly discovered enzymes or to generate enzymes for specific reactions. Dr. Pluskal has been awarded an ERC Consolidator Grant to pursue this project, securing more than 2 million euros for the next five years.“Progress in this field has been slow and remains highly limited. We’re currently capable of creating new versions of known enzymes, but no one has yet managed to develop entirely new enzymes for reactions we’ve never seen before,” explains <a target="_blank" rel="noopener noreferrer" href="https://pluskal.group.uochb.cz/en">Tomáš Pluskal</a> why he decided to focus his research on this area.<img src="https://storage.googleapis.com/labrulez-bucket-strapi-h3hsga3/UOCHB_Tomas_Pluskal_receives_ERC_grant_and_joins_EMBO_Tomas_Pluskal_Group_ad9d65dff1.jpg" alt="IOCB Prague: Tomáš Pluskal Group." srcset="https://storage.googleapis.com/labrulez-bucket-strapi-h3hsga3/thumbnail_UOCHB_Tomas_Pluskal_receives_ERC_grant_and_joins_EMBO_Tomas_Pluskal_Group_ad9d65dff1.jpg 234w," sizes="100vw" width="2000" height="1333">If these barriers are overcome, the result could be more efficient and environmentally sustainable production of pharmaceuticals, fragrances, biofuels, and other valuable chemical substances. Enzymes play a key role in biotechnology because they catalyze chemical reactions that are often difficult to achieve through organic synthesis.With six active ERC grants and a total of nine awarded in its history, IOCB Prague is among the top Czech institutions in obtaining this prestigious European funding.In addition to the ERC grant, Dr. Pluskal has also secured a position in the European Molecular Biology Organization (EMBO). EMBO’s mission is to connect young, talented researchers with distinguished experts in the field. The ‘Young Investigator Programme’ offers more than just networking – it provides smaller grants, training opportunities, and mentorship.Membership in this elite scientific community highlights the global potential of Dr. Pluskal's research. EMBO aims to nurture this potential, supporting cutting-edge research that could have a profound impact on society at large.</div>

Tomáš Pluskal receives ERC grant and joins EMBO

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The Institute of Organic Chemistry and Biochemistry of the Czech Academy of Sciences (IOCB Prague) is a leading scientific institution in the Czech Republic, recognized internationally. Its primary mission is basic research in the fields of chemical biology and medicinal chemistry, organic and material oriented chemistry, chemistry of natural compounds, biochemistry and molecular biology, physical chemistry, theoretical chemistry, and analytical chemistry. 

Ústav organické chemie a biochemie AV ČR

Mestrelab Research is a scientific software company with nearly two decades of expertise, specializing in providing advanced solutions in the field of analytical chemistry. As a fast-growing company, we have doubled in size over the past five years, now boasting over 90 employees spread across headquarters in Santiago de Compostela (Spain), as well as offices in Europe, Asia, and the USA.

Mestrelab Research

The University of Notre Dame is a Catholic academic community of higher learning, animated from its origins by the Congregation of Holy Cross. The University is dedicated to the pursuit and sharing of truth for its own sake. As a Catholic university, one of its distinctive goals is to provide a forum where, through free inquiry and open discussion, the various lines of Catholic thought may intersect with all the forms of knowledge found in the arts, sciences, professions, and every other area of human scholarship and creativity.

University of Notre Dame

Mettler-Toledo

Anton Paar

<h4>Beyond the Surface Module 1 - Indentation Series</h4>From Basic to Advanced Indentation Testing is an in-depth webinar series comprising four comprehensive sessions designed to take you from foundational concepts to advanced techniques in indentation testing. By registering for a single webinar, you will automatically be enrolled in the entire series—there's no need to submit separate registrations for each session. This streamlined approach ensures you have access to the full range of topics covered, from introductory principles to sophisticated methods, all aimed at enhancing your expertise and practical skills in materials testing.<h5>This webinar:</h5>January 7, 2025: Indentation Optimization - Soft MaterialsThis webinar focuses on the mechanical behavior of soft materials such as tissues, gels, and polymers, and provides practical strategies for obtaining high-quality indentation data from these materials. We will explore the characteristics of soft materials, including their unique mechanical properties and how they differ from more rigid materials. The module will also cover time-dependent characteristics, examining how the behavior of soft materials changes over time under applied forces. Additionally, we will discuss techniques and best practices for successful indentation of soft materials, ensuring accurate and reliable data collection.At the end of this webinar, attendees will know the characteristics of soft materials relevant to indentation, recognize when material softness affects measurement quality, understand the additional nuances in the indentation of soft materials, and know how to optimize test parameters for these materials.<h5 style="margin-left:0in;">Other webinars in this series:</h5>November 19, 2024:&nbsp;Fundamentals of IndentationThis webinar will provide a comprehensive introduction to the theory and practice of instrumented indentation, covering essential topics such as the goals of indentation testing, the fundamental mechanisms behind it, data interpretation, and property mapping.At the end of this webinar, attendees will be familiar with the fundamental principles of classical and instrumented indentation, understand how indentation is used in the research, development, and manufacture of materials and coatings, be able to interpret common features of indentation data, and identify how indentation results can be relevant to their own work.December 3, 2024: Advanced Indentation - Cyclic ModesIn this webinar, we will delve into the complexities of cyclic indentation modes and the valuable insights they provide. The session will cover fundamental concepts such as cyclic mode principles, examining how they contribute to understanding material behavior under repeated loading conditions. We will explore the relationship between properties and depth, analyze the intricacies of stress and strain in cyclic testing, and review the storage and loss moduli that describe material viscoelastic properties.At the end of this webinar, attendees will be familiar with the core theory and practice of cyclic indentation methods, understand the properties and insights gained from these testing modes, and be able to identify technical challenges that can be addressed with cyclic mode data.December 17, 2024: Indentation Optimization - RoughnessIn this module, we will address the challenges posed by rough surfaces in indentation measurements and explore effective strategies to manage or eliminate these impacts. We will start by defining roughness and its various forms, followed by a detailed examination of how surface roughness affects indentation measurements. The session will also provide insights into mitigating these effects, offering practical techniques and solutions to improve measurement accuracy and reliability.At the end of this webinar, attendees will have a working definition of roughness and its impact on indentation measurements, be able to anticipate these impacts based on sample structure and identify them from data features, and know several approaches to compensate for these impacts.By registering for a single webinar, you will automatically be enrolled in the entire series—there's no need to submit separate registrations for each session. This streamlined approach ensures you have access to the full range of topics covered, from introductory principles to sophisticated methods, all aimed at enhancing your expertise and practical skills in materials testing.<blockquote>Presenter: Mark R HaaseMark R Haase is an Advanced Application Scientist at Anton Paar, and has been with the company for six years. They work with many material characterization techniques, including scratch, indentation, tribology, particle sizing, gas sorption, atomic force microscopy, and rheology. Mark supports the use of these techniques in research and industry with training and method development. Prior to joining Anton Paar, Mark's studies included nanocarbon materials and green energy systems.</blockquote>

Anton Paar: Beyond the Surface Module 1 - Indentation Series: From Basic to Advanced Indentation Testing

Indentation Optimization - Soft Materials

Beyond the Surface Module 1 - Indentation Series: From Basic to Advanced Indentation Testing

Making breakfast cereals and snacks often involves extrusion technology for production, followed by a range of techniques for assessing texture, shelf-life, moisture content, density and safety. This webinar describes both lab-scale extrusion as well as analytical techniques for producing and characterizing high-quality cereals and snacks.<blockquote>Presenter: Debomitra DeyDebomitra Dey is an Advanced Application Scientist with Anton Paar Inc., USA. Specializing in extrusion processing applications for snacks, meat analogs, and pet food, she loves diving into the creative challenges of her work. With a background spanning industry and academia, Debomitra thrives on collaboration, working closely with partners to innovate and excel. Before joining Anton Paar, she worked as a Food Extrusion Specialist with CW Brabender Instruments, Inc. NJ. She earned her Ph.D. in Food Science from Washington State University. &nbsp;</blockquote>

Anton Paar: Extrusion, Shelf-Life and Texture of Cereals and Snacks

Extrusion, Shelf-Life and Texture of Cereals and Snacks

This webinar describes both lab-scale extrusion as well as analytical techniques for producing and characterizing high-quality cereals and snacks.

This webinar describes a comprehensive approach to analyzing sugar, confectionary products, and chocolate utilizing bench-top instruments, inline sensors and fully automated sugar analysis platforms, gathering valuable data that can be used for statistical process control and automation.The involved technologies are polarimetry, refractive index, density, concentration, oxidation stability, viscosity, texture, tribology, and sample preparation for heavy metal analysis as part of Food Safety programs.<div><div><blockquote>Presenter: Helga GschwindHelga Gschwind is a Market Development Manager with Anton Paar USA focused on developing new markets for analytical, process and quality control instrumentation within the food industry. She received her engineering degree in food science from the National University of Lujan, Argentina and has worked for over 20 years in the food and beverage industry in quality, production, and engineering areas.</blockquote></div></div>

Anton Paar: How Sweet It Is: Innovations and Automation in Sugar and Chocolate Analysis

How Sweet It Is: Innovations and Automation in Sugar and Chocolate Analysis

This webinar describes a comprehensive approach to analyzing sugar, confectionary products, and chocolate.

Innovations and Automation in Sugar and Chocolate Analysis

Production of animal food is just as complex, costly and time-consuming as producing food for human consumption as the demand for safe, high-quality and nutritious animal foods has grown. Extrusion is the most widely used process for R&amp;D, formulation development and production of new animal foods.This webinar will introduce both single and twin-screw extrusion techniques for lab-scale animal food production. Additionally, ensuring consistent quality over the different production stages can be accomplished by controlling critical physio-chemical parameters of food ingredients such as moisture, refractive index, viscosity, density, oxidation stability and shelf-life.&nbsp;<div><div><blockquote>Presenter: Helga GschwindHelga Gschwind is a Market Development Manager with Anton Paar USA focused on developing new markets for analytical, process and quality control instrumentation within the food industry. She received her engineering degree in food science from the National University of Lujan, Argentina and has worked for over 20 years in the food and beverage industry in quality, production, and engineering areas.Presenter:&nbsp;Debomitra DeyDebomitra Dey is an Advanced Application Scientist with Anton Paar Inc., USA. Specializing in extrusion processing applications for snacks, meat analogs, and pet food, she loves diving into the creative challenges of her work. With a background spanning industry and academia, Debomitra thrives on collaboration, working closely with partners to innovate and excel. Before joining Anton Paar, she worked as a Food Extrusion Specialist with CW Brabender Instruments, Inc. NJ. She earned her Ph.D. in Food Science from Washington State University.</blockquote></div></div>

Anton Paar: Optimizing Animal Feed Production: Mixing, Extrusion, Texture, and Tribology

Optimizing Animal Feed Production: Mixing, Extrusion, Texture, and Tribology

This webinar will introduce both single and twin-screw extrusion techniques for lab-scale animal food production. 

Animal Feed: Mixing, Extrusion, Texture, Tribology

The beverage and food industry, utilizes fruits and vegetables in the form of pulp, preserves, paste, flakes, etc. as ingredients in a large variety of final products. &nbsp;Standardizing the quality of these raw materials and the parameters for large-scale processing are crucial for delivering consistent and high-quality products.&nbsp;This webinar will provide an overview of both bench-top and inline instruments to measure critical parameters including refractive index, density, concentration, oxidation stability, viscosity, texture, and sample preparation for heavy metal analysis.<blockquote>Presenter: Helga GschwindHelga Gschwind is a Market Development Manager with Anton Paar USA focused on developing new markets for analytical, process and quality control instrumentation within the food industry. She received her engineering degree in food science from the National University of Lujan, Argentina and has worked for over 20 years in the food and beverage industry in quality, production, and engineering areas.</blockquote>

Anton Paar: Optimizing Inline Analysis of Fruit and Vegetable-Based Foods

Optimizing Inline Analysis of Fruit and Vegetable-Based Foods

Overview of bench-top and inline instruments for measuring parameters like refractive index, density, concentration, and sample prep for heavy metal analysis

Optimizing Inline Analysis of Fruit and Vegetable Foods

Edible oils and fats are not only used directly in cooking but also as raw materials in many industrial food manufacturing processes. Unfortunately, many oils and fats can easily be oxidized which leads to poor final product quality and taste, thus, determining the oxidative stability of fats and oils is critical.&nbsp;This webinar describes oxidative stability analysis and how that measurement is used to predict ingredient stability and overall shelf-life. Additional technologies useful for characterizing emulsions and oils, including viscosity, colloidal stability, flash point, particle size, and zeta potential will be described.&nbsp;<blockquote>Presenter: Helga GschwindHelga Gschwind is a Market Development Manager with Anton Paar USA focused on developing new markets for analytical, process and quality control instrumentation within the food industry. She received her engineering degree in food science from the National University of Lujan, Argentina and has worked for over 20 years in the food and beverage industry in quality, production, and engineering areas.</blockquote>

Anton Paar: Quantifying the Oxidative Stability of Emulsions, Edible Oils and Food Products

Quantifying the Oxidative Stability of Emulsions, Edible Oils and Food Products

This webinar describes oxidative stability analysis and how that measurement is used to predict ingredient stability and overall shelf-life

Quantifying Oxidative Stability of Oils and Food Products

The rapid growth in plant-based foods has been driven by consumers seeking healthier food options and a desire to reduce the environmental impact of the traditional food industry. One aspect critical for continued growth and adoption of plant-based foods is the fast, affordable and accurate characterization of novel plant-based meats, dairy and additives.We will discuss a portfolio of analytical instrumentation that helps to accelerate the formulation, development, production and quality control of novel, safe, shelf-stable and great-tasting plant-based foods. This webinar includes numerous application examples including single and twin screw extrusion, measuring the density, particle size, flow properties, and stability of plant-based meats, dairy products, and additives.In this webinar, you will learn:<ul><li>Key techniques for producing and characterizing plant-based foods</li><li>How to measure oxidation stability of plant-based food additives</li><li>The importance of viscosity and rheology in the development of plant-based milks</li><li>How particle size and zeta potential affect formulation consistency and stability</li></ul><blockquote>Presenter:&nbsp; Helga GschwindHelga Gschwind is a Market Development Manager with Anton Paar USA focused on developing new markets for analytical, process and quality control instrumentation within the food industry. She received her engineering degree in food science from the National University of Lujan, Argentina and has worked for over 20 years in the food and beverage industry in quality, production, and engineering areas.</blockquote>

Anton Paar: Plant-Based Food: Extrusion and Analysis

Plant-Based Food: Extrusion and Analysis

 We will discuss analytical instruments that accelerate the formulation, development, production, and quality control of safe, shelf-stable, plant-based foods.

Fundamentals of Fast and Efficient Moisture Content Analysis with a Halogen Moisture AnalyzerProgram:<ul><li>The definition of moisture</li><li>Different methods for moisture analysis</li><li>Comparison of a drying oven and a halogen moisture analyzer</li><li>How to prepare samples for moisture analysis correctly</li><li>Method development to match results from the drying oven</li><li>Routine testing for moisture analyzers</li></ul>Moisture content affects the processability, shelf life, usability and quality of a product. Accurate moisture content determination therefore plays a key role in ensuring quality in many industries including Food, Pharmaceuticals and Chemicals. Furthermore, the maximum permissible moisture content in certain products may be legally regulated (e.g., national food regulations).&nbsp;Watch our webinar on the basics of moisture determination and learn how to achieve reliable moisture results with a halogen moisture analyzer.<blockquote>Presenter: Annika Joss (METTLER TOLEDO)Presenter:&nbsp;Andrea Mühleis (METTLER TOLEDO)</blockquote>

Mettler Toledo: Basics of Moisture Determination 

Basics of Moisture Determination 

Watch our webinar on the basics of moisture determination and learn how to achieve reliable moisture results with a halogen moisture analyzer.

In this webinar, Anton Paar will showcase the significant benefits of using a refractometer for quality control in chemical industry laboratories.&nbsp;Designed as a general presentation, this session is ideal for anyone interested in exploring the comprehensive range of solutions Anton Paar offers to the chemical industry market. While a basic understanding of chemical markets and analysis will enhance your experience, all levels are welcome. paar refrThe webinar will cover the following topics:<ul><li>What can a refractometer measure?</li><li>Refractometer vs. titration</li><li>Advantages of using a refractometer</li><li>Multi-parameter measurements</li><li>Application examples</li></ul><blockquote>Presenter: Nicolas Ogez-PaulNicolas Ogez-Paul started his career as a chemist in organic chemistry research and development. After five years with a company specializing in sample preparation, synthesis and purification of organic compounds as Sales Manager for France, Belgium, Luxembourg and Switzerland, Nicolas Ogez-Paul joined Anton Paar Switzerland in 2016. Initially responsible for the sales of density, refractive index, polarimetry, viscosity, flashpoint and oxidation testers, in-line measurement for French-speaking Switzerland and mineralization and synthesis microwaves for the Western part of Switzerland, he progressed internally to his current position as Team Leader of Anton Paar Switzerland's «Measurement» division and Microwave Sales Manager for the whole of Switzerland. &nbsp;</blockquote>

Anton Paar: Discover Quality Control with a Refractometer in the Chemical Industry

Discover Quality Control with a Refractometer in the Chemical Industry

In this webinar, Anton Paar will showcase the significant benefits of using a refractometer for quality control in chemical industry laboratories

Discover QC with a Refractometer in the Chemical Industry

Join us to learn more about Anton Paar's innovative solutions to the challenges of measuring acids and bases. In this one-hour webinar, we'll introduce you to our cutting-edge technologies and practical tools that will help you optimize your analyses and ensure reliable, accurate results.&nbsp;Whether you're a laboratory or production professional, this webinar will provide you with expert advice and concrete application examples from a variety of industrial sectors. Don't miss this opportunity to find out how our solutions can improve your day-to-day work!<ul><li>Laboratory instrumentation</li><li>Portable instrumentation</li><li>Process instrumentation</li></ul>A basic knowledge of the chemical industry and in acids and bases is useful but not essential.<blockquote>Presenter: &nbsp;Nicolas Ogez-PaulNicolas Ogez-Paul started his career as a chemist in organic chemistry research and development. After five years with a company specializing in sample preparation, synthesis and purification of organic compounds as Sales Manager for France, Belgium, Luxembourg and Switzerland, Nicolas Ogez-Paul joined Anton Paar Switzerland in 2016. Initially responsible for the sales of density, refractive index, polarimetry, viscosity, flashpoint and oxidation testers, in-line measurement for French-speaking Switzerland and mineralization and synthesis microwaves for the Western part of Switzerland, he progressed internally to his current position as Team Leader of Anton Paar Switzerland's «Measurement» division and Microwave Sales Manager for the whole of Switzerland.Presenter:&nbsp; Marc NispleMarc Nisple holds a Master’s degree in food chemistry and food process engineering by the Federal Institute of Technology Zurich (ETH) and has 10 years of professional working experience in the industry of analytical instruments as R&amp;D Chemist, Application Specialist and Laboratory Manager. He has been working as Product Specialist at Anton Paar Switzerland since 2019. &nbsp;</blockquote>

Anton Paar: Explore All our Innovative Solutions for Acid and Base Measurement

Explore All our Innovative Solutions for Acid and Base Measurement

Join us to learn more about Anton Paar's innovative solutions to the challenges of measuring acids and bases

ICPMS webinars focusing on Measurement of physical quantities | LabRulez ICPMS