HOW TO IMPROVE FOOD QUALITY ASSESSMENT: VELP OXITEST ADVANTAGES OVER TRADITIONAL TECHNIQUES

FREE VELP ACADEMY WEBINAR

For food and feed companies and service laboratories specializing in the food industry, the prediction of fats stability to oxidation of raw material and finished products is a matter of ever-growing importance with many operational and economic implications.

The stability tests performed with the OXITEST reactor accelerate the oxidation process that in normal conditions can last weeks or months and provide fast, accurate and reliable results according to AOCS Cd 12c-16 International Standard Procedure.

Register now for the VELP Academy Webinar "How to improve Food Quality Assessment: VELP OXITEST advantages over traditional techniques" on April 29th 2021 and join our guest speaker Dr. Antonella Cavazza - Department of Chemistry, Life Sciences and Environmental Sustainability at the University of Parma, as she presents interesting studies and findings related to food research and packaging materials.

Do not miss this unique opportunity!

Key learning objectives

- Lipid oxidation stability and Shelf-life studies

- Applications in food research

- Studies on packaging materials and autoclaving processes

- OXITEST studies involving products with encapsulating ingredients, compared to traditional techniques

- Live demo from the VELP Lab: features and benefits of OXITEST

Our guest speaker

Dr. Antonella Cavazza is a researcher of Analytical Chemistry at the Department of Chemistry, Life Sciences and Environmental Sustainability at the University of Parma, where she also conducts teaching activity in the courses of "Chemical-bromatological analysis laboratory" (degree in Livestock science and animal production technologies), and "Laboratory for instrumental analytical chemistry" (degree in Chemistry).

Furthermore, she is President of the Master in Packaging, and afferent to CIPACK, Interdepartmental Center for Packaging.