In-Mouth Chemistry using SIFT-MS
Posted on August 25th, 2015
If analytical chemistry makes it into the Telegraph then it must be news.
Unfortunately, you may need to be subscribed to the Telegraph to read it.
However, the Indian Express is more accommodating and you can read their report here.
Now for some more real news:
Sheryl Barringer is presenting this and other similar work at the SIFT-MS Interest Group Meeting at Down Hall Country House Hotel, Hertfordshire on Tuesday, 20th October 2015.
Sheryl Barringer is a Professor and Chair of Food Science and Technology at The Ohio State University. She teaches courses in fruit and vegetable processing, technical problem solving, and chocolate science. Her research is in flavour volatiles, coatings, snack foods and fruit and vegetable processing.
Professor Barringer has pioneered the use of SIFT-MS in food science and is a strong advocate for the technique.
I have a copy the slides from a presentation given by Professor Barringer at the North American SIFT-MS user meeting in July.
I have just read through the slides and the content is excellent, and I think this will be relevant to many analysts working with foods, beverages and consumer products in the UK and Ireland.
The presentation is entitled: ‘Use of SIFT-MS to measure breathe volatile levels during and after food consumption’.
It focuses on the chemistry of masking unpleasant mouth odours. I know a lot of people who will be interested in this, and this will be a rare opportunity to hear Professor Barringer talk about hew work, here in the UK.
For details of the European SIFT-MS Interest Group Meeting, please follow this link.
To reserve a place, please call +44 (0)1223 279210 or email email@example.com.