Lifecycle of Food Analysis: Introducing Jens Glastrup

Martin Perkins

18th March 2019

Analysis, Automated Dynamic Headspace, Derivatisation, DHS, Flavour, Food, Fragrance, Jens Glastrup, Lifecycle, Lipids, Malodours, MSCi, ODP, Solid Phase Micro Extraction, SPME, Taints, Workshop,

Click here or call +44 (0)1223 279210 to reserve your place.  Full Agenda.

Following on from Friday’s post, we’ve had Jens from MSCi keen to share what he’ll be talking about in our upcoming Workshop.

Over to you, Jens:

‘I’m Jens Glastrup, Chemist and Head of sales MSCi. I’ve mainly worked with GC-and-MS-and-derivatisation techniques for around 35 years. I’m not really good at anything else :).

Automated Dynamic Headspace (DHS) is by far the preferred tool for analysis of the secondary oxidation products from lipids in food. The technique is superior to solid phase micro extraction, as the latter now-and-then shows suppression of individual analytes, and therefore make the quantitation in complicated matrices difficult. Previously DHS has been a mainly manual technique, and therefore rather time-consuming. However, with automation, the technique’s throughput increases, and therefore even standard addition can be used as a routine quantification method in the lab.

Furthermore, the DHS extends the possibilities of on-line derivatisation and extraction of high-boilers from complicated matrices. In the presenters opinion this is the most important tool for GC seen in the last 20 years. Examples will be given.’

The MSC group is a knowledge-focused company based in Copenhagen. They serve ALL aspects of GC based solutions including the sale and service of high-end GC and LC solutions. MSC deliver consultancy services as well as chromatographic and mass spectrometry training.

Alongside Jens we have, Tanya Curtis, Neil Owen, Andrew Feilden and Thomas Albinus confirmed to share their expertise and discuss their work. Our own team of experienced application chemists will discuss how ODP and DHS have been used to find and identify taints and malodours in raw materials, products, flavours and fragrances as well as providing an overview of other techniques.

The cost of the workshop is £120 + VAT per person, which includes food, refreshments and all course material. This 2-day event will be held in Cambridge and practical demonstrations will be shown from our lab in Girton, which you’ll also get a full tour of.

Click here or call +44 (0)1223 279210 to reserve your place.