NMR is one of the most powerful tools available to an analytical chemist; and enables the analyst to quantify and characterise food. In this webinar, Kevin Nott (Oxford Instruments) will introduce both time domain NMR (TD-NMR) and benchtop NMR spectroscopy, and Tim Lumb (ALS Global) will outline some common applications of NMR in food analysis and how this tool will evolve in the future. Attendees will also learn about targeted and non-targeted approaches, using coffee and herbs and spices as a reference examples. In addition, the future use of solvent suppression is discussed and whether this will allow for carbohydrate-based methods to be transferred from high- to low-field instruments, and how this may influence commodities such as honey and fruit juice.

Register for the webinar on 9 June here