Characterization of Food by Means of Thermal Analysis

The most commonly used methods of thermal analysis like thermogravimetry (TGA) and differential scanning calorimetry (DSC) are not only employed in fields such as polymer and pharmaceutical analysis but are also ideally suited for the characterization of food. The possibilities for thermoanalytical characterization of food will be presented in this webinar on examples such as oils, fats, gummy bears and chocolate.

December 7, 2017

Time / Language

09:00 AM (CET – Berlin) | 3:00 AM (EDT – Boston, MA) English

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2:00 PM (CET – Berlin) | 8:00 AM (EDT – Boston, MA) German

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5:00 PM (CET – Berlin) | 11:00 AM (EDT – Boston, MA) English

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