Webinars 

Upcoming Webinar: Challenges in Vitamin Analysis of Food Matrices

Join us on June 21, 2018 for a free webinar discussing vitamin analysis of food matrices. With the development of nutrition research, advances in food processing technologies, and recent changes in regulation from FDA, traditional analyses of vitamins become inadequate in both quality and efficiency. Optimized or revolutionized methods are in need. This webinar introduces the current challenges in vitamin analysis and provides the strategies for improving methods.

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ON-DEMAND: Applying Risk-Based Thinking to Food Safety

Register for a free webinar and explore the concepts of Hazards and Risks, build a framework on applying risk to existing processes and outline how the different standards and regulations look at risk in operations. We will discuss risk and it’s impact on Quality and Safety and demonstrate the ways in which like-minded companies have approached this concept with success and much more.

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ON-DEMAND: Detecting Veterinary Drug Residues

Register for this free webinar to learn why veterinary drug (VD) administration in animals is important to treat diseases and enhance growth and feed efficiency. We will also discuss why improper dosing or illegal practices can lead to VD residues in animal-derived foods for human consumption, which can pose public health risks including increased antibiotic resistance. We will also discuss how VD residue levels in foods of animal origin are regulated by global regulatory agencies, and how labs must be able to quantify trace-level VD residues. In this webinar we describe a sensitive, robust LC/MS method to analyze 168 VDs in pork muscle and chicken eggs, leveraging the latest advances in triple quadrupole LC/MS technology.

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ON-DEMAND: Reduce Food Fraud and Other Supply Chain Risks

Register for this free webinar to identify and assess food fraud vulnerabilities in your supply chain. You will learn which chemical, biological and physical hazards are currently threatening different food groups. We show you a method to obtain the food safety history of over 20,000 suppliers. We will discuss the critical role of ingredient risk assessment in food safety, FSMA compliance, brand protection, plus a lot more during this webinar.

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ON-DEMAND: Kill Step Validation of the Baking Process

Validate your baking process kill step to meet FSMA’s preventive controls requirements without investing in costly and time consuming microbial challenge studies. AIB International, in collaboration with the American Bakers Association Food Technical and Regulatory Affairs Committee, Kansas State University, and the University of Georgia, has developed validation procedures for a variety of bakery products, including buns, bread, muffins, cookies, doughnuts, tortillas, cheesecake. Learn how to use this groundbreaking scientific tool to evaluate the lethality of your baking process and much more.

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ON-DEMAND: Ingredient Risk Management: Best Practices, FSMA Compliance and the Use of Automation

Supply chain risk management is an essential part of customer and brand protection. It’s also a key requirement of FSMA. In this webinar you’ll learn a faster, more comprehensive way to identify and rank the biological, chemical and physical hazards that are most likely to threaten your food ingredients. Want to do an in-depth risk assessment for a food commodity in less than a minute? Or see which suppliers of your commodities have had problems in the past?

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ON-DEMAND: Redefining Food Analysis and Food Processing

As food scientists, we are facing one of the greatest challenges: feeding a growing world population while at the same time, reducing our impact on the environment and decreasing the incidence of diet-related chronic diseases. This presentation will discuss some examples to show how various by-products from agro-food chains (e.g. dairy streams, hazelnut skin, orange peel, coffee spent grounds…even kombucha scoby) can be valorized, particularly regarding the prebiotic oligosaccharides content.

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ON-DEMAND: Extraction and Quantification of PFAS in Water, Soil, and Foods

In this webinar, an outline of “fit-for-purpose” extraction and analysis of PFAS will be provided for water and food samples. Specific extraction and analytical procedures using LC/MS/MS will be illustrated for drinking water, surface water, wastewater, soil, eggs, milk, butter, cheese and other commodities. Further, robustness and reliability data will be shown from a commercial lab running these assays on a routine basis.

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