Live Air Date: Thursday, October 24, 2013
Protein is determined at different stages of the food process chain, whether it be incoming or outgoing goods inspection, at-line production control or quality control for declaration purposes. Be part of this discussion as industry experts compare Kjeldahl, Dumas, and NIR. We will evaluate the strengths and weaknesses of each technique.
As an attendee you will:
- Learn the basic theory behind Kjeldahl, Dumas, and NIR
- Discover how each technology fits into the production lifecycle
- Compare the advantages and disadvantages of each type of technology
William Ickes is currently the Product Specialist for Kjeldahl and Dumas at BUCHI Corporation in the USA. He is a graduate of Millersville University and has a Bachelor of Science in Chemistry and Biology. He formerly worked as a Pharmaceutical Raw Materials Chemist at Lancaster Laboratories as well as a Technical Support Specialist and Service Specialist at BUCHI Corporation.
Tonya Schoenfuss is a professor in the Department of Food Science and Nutrition at the University of Minnesota and conducts research on dairy products and ingredients as well as teaching Food Quality, Product Development and Dairy Product Technology classes. She has a BS in Dairy Science from Cal Poly San Luis Obispo, a MS in Food Science from Virginia Tech and a Ph.D. in Dairy Science from Louisiana State University.