With food, taste and texture are reasons why some brands are more popular than others. In this new era of consumerism, branding and appearance, preservatives and shelf life as well as nutrition and safety also rank high as to what people are looking for in products. Whether for themselves or for their pets. Hence, it is key that food and additive companies also pay attention to monitoring appearance, stability of their foods as well as other practical aspects. For instance, dissolution rate, shelf life, nutrition levels and safety of their food products.

Materials characterizationis critical forthe food anddairysector and is employed at almost every stageof the food production chain. A large number of analytical techniques are available for assessing different characteristics of food and dairyproductsin terms of their structure, composition, physicochemical properties and sensorial characteristics.

These techniques are widely usedbyingredient manufacturers, food producers, researchers, dairy products manufacturers anddedicated food analysislaboratoriesto ensure product quality, safety, and process efficiency.

MalvernPanalyticalspecialists have been working closely with leading global, regional and local companies for research and quality control in the food and dairy industry with our state-of-the-art technologies including elemental screening using X-ray fluorescence, particle size measurements using Laser Diffraction, suspensions using Zeta potential as well as Near-infrared.

This edition of the webinar focuses on the above techniques and their applications in the food industry and uses dairy products as a case study. Whether you are in other food-related industries like food additives, sauces, juices, preservatives, animal feed as well as other related food manufacturers; we hope that you draw relevance from these applications.

Interested in our series of food-related webinars? Please scroll below.


Measurement type:
Elemental analysis
Zeta potential
Particle size
September 10 2020 - September 10 2020
14:00 - 15:00
Western Australia Time [Australia]
Event type:
Webinar - Live
Near-infrared Spectroscopy (NIR)
X-ray Fluorescence (XRF)
Food and Beverages


What will I learn ?
• How to monitor nutrient,mineraland trace elements using X-ray fluorescence for elemental screening
• How to optimise the taste, dissolution of foods and powders by measuring the size of powders, emulsionsanddispersions,fromnanometerstomillimetersusing laser diffraction
• How to predict appearance and shelf life by optimizingdispersionand emulsion stabilityusing zeta potential
• How to optimise taste as well as blend uniformity and food authenticity / contamination by way of measuring fat, protein, moisture, sugar and starch content using near-infrared


Tamal Mukerjee, Applications Specialist at Malvern Panalytical

Tamal specializes in the Micrometrics product ranges. He is associated with Malven Panalytical for more than 10 years and has closely worked with many of the prominent generic pharmaceuticals in India and south Asia region especially supporting and collaborating in characterizing issues related to API’s and formulation types like OINDPs, OSDs, opthalmics etc.

At present he is based in Delhi, India and involved in various large and strategic pharmaceutical and food accounts.

Brijendra Nath Srivasta, Senior Application Specialist for elemental analysis for Malvern Panalytical

Brijendra Nath Srivasta is the senior application specialist for Malvern Panalytical, based in India. His specialty is in elemental analysis using X-ray fluorescence as well as fusion sample preparation. He has more than 35 years of elemental analysis in mining, minerals, research and other industrial applications. In his role, he is frequently involved in not only applications support but also the training and commissioning of XRF instrumentation for the laboratory and field. Prior to joining Malvern Panalytical, he was the Chief Chemist in Minex Metallurgy where he was responsible for the quality control of raw materials and finished projects as well as the development of new alloys. He was also working with the Indian Bureau of Mines dealing with various ores and minerals, concentrates and tailings.


Who should attend ?
1. Laboratory managers
2. Quality control manager
3. R and D managers
4. Research institutions working on foods and additives

How long is this webinar?
45 minutes is the intended speaker time with additional time for addressing queries.

More information

Join our free series of food optimisation and safety related webinars:
Webinar 1: Focus on mouthfeel and taste - chocolate. More info
Webinar 2: Focus on food formulation catering for vegans and food substitutes and additives. More info

Powered by Froala Editor