FoodScreener Training Course

Info:

Introduction to the FoodScreener Platform - From sample preparation, Bruker BTpH operation, NMR sample submission and Results Generation, Analysis and Interpretation.

Topics:

• Philosophy of the FoodScreener: basic concepts, interplay between the software used & Quality Control Procedures implemented
• Sample preparation according to the Bruker SOPs for the different food matrices: Honey, Juice, Wine and Olive Oil
• BTpH operation and Maintenance
• Sample submission to the NMR using the SampleTrack Software
• Automated report results generation: Report analysis and interpretation for the different food matrices
• Maintenance and Troubleshooting. What to do when QC fails

Remarks:

This course offers a Comprehensive background on the principles of operation, maintenance and troubleshooting of the FoodScreener. Emphasis on daily Quality Control procedures: how to measure and troubleshoot the 3 reference samples, Methanol, Sucrose and QuantRef, how to re-shim the sucrose sample (1D vs 3D shim), the meaning of the QuantRef Validation and how to do a QuantRef Calibration. Emphasis (theory and practice) on the Honey, Juice and Olive Oil and Wine Profilers: How to do sample preparation according to the Bruker SOPs, how to adjust the pH of honey using the BTpH. Detailed analysis of honey, Juice. Wine and Olive Oil reports including interpretation of parameters (country of origin, variety, comparison of values with orthogonal methods), identification of meaningful spectral regions and correlation with the reports.

Prerequisite Qualification:

All users should have basic knowledge in operating the TopSpin and ICON NMR. Basic knowledge of NMR theory and operation (acquisition and processing) is desirable but not mandatory.

Date:

tba

Location: