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

Sign up here

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

Sign up here

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

Sign up here

Your local time

You may also be interested in:

Webinar 23 Jan 2018

How kinetic simulation can improve your thermosetting curing process