November 24th, 15:00 CET
Here you can get the on demand version of the Webinar! Just register below.
Key Learning Points
The webinar will appeal to olive oil bottling and valorizing companies, commercial analytical service providers, exporters, importers, and people working in regulatory or governmental bodies. It will also be of interest to NMR specialists and people working in Academia.
Origin and authenticity of food products is gaining in popularity, with consumers demanding more information about the purity, quality, and origin of the food products they buy.
Addressing these needs, Bruker has developed the Olive Oil-Profiling™ 2.0 solution for the authenticity and quality analysis of olive oil. The method, offered on the well-established FoodScreener and the cryogen-free Fourier 80 benchtop system platforms, addresses the different requirements of the olive oil industry, private testing laboratories and government laboratories.
In this webinar, Professor Fanizzi will talk about his experience with the NMR as a technique and the Olive Oil Profiling 2.0 method.
With NMR profiling, a fingerprint of the olive oil sample is acquired, and many parameters are analysed simultaneously. The approaches applied for verification of country of origin, verification of Extra Virgin quality grade, Quantitative analysis of EU-regulated and IOC parameters and the detection of atypical profiles will be explained.
Francesco Paolo Fanizzi
General and Inorganic Chemistry Full Professor
Biological and Environmental Science and Technology Department University of Salento, Lecce, Italy
Director Market Management Food Feed Beverages & Head of Lean Customer Development, AIC Division, Bruker BioSpin GmbH