*Sponsored Webinar*
For food and feed companies and laboratories specializing in the food industry, the prediction of fat stability and oxidation of raw materials and finished products is a matter of ever-growing importance with many operational and economic implications.
Learn about accelerated testing, using internationally recognized procedures, that can quickly reveal oxidation processes that normally take weeks or months and provide fast, accurate, and reliable results according to the AOCS Cd 12c-16 International Standard Procedure.
Join Corey Letizio from VELP Scientific and Dr. Antonella Cavazza, Lead Researcher at the University of Parma, Italy, as they present new studies and findings.
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
• Lab demo
Speakers:
Dr. Antonella Cavazza
Dr. Antonella Cavazza is a researcher of Analytical Chemistry in the Department of Chemistry, Life Sciences and Environmental Sustainability at the University of Parma, where she also teaches the courses "Chemical-bromatological analysis laboratory" (degree in Livestock science and animal production technologies), and "Laboratory for instrumental analytical chemistry" (degree in Chemistry). She is the president of the master in packaging, and a leader for CIPACK, Interdepartmental Center for Packaging.
Corey Letizio
Corey Letizio is the Midwest Regional Sales Manager for VELP Scientific and has been involved in the analytical instrumentation field his entire career. Corey has extensive knowledge in the dairy, grain, feed, and general food and agricultural industries.