How to improve food quality assessment: Velp Oxitest advantages over traditional techniques

How to improve food quality assessment: Velp Oxitest advantages over traditional techniques

Date: 29 April 2021

Website: https://register.gotowebinar.com/register/4104963304647816207

For food and feed companies and service laboratories specialising in the food industry, the prediction of fats stability to oxidation of raw material and finished products is a matter of ever-growing importance with many operational and economic implications.

The stability tests performed with the OXITEST reactor accelerate the oxidation process that in normal conditions can last weeks or months and provide fast, accurate and reliable results according to AOCS Cd 12c-16 International Standard Procedure.

Join guest speaker Dr Antonella Cavazza – Department of Chemistry, Life Sciences and Environmental Sustainability at the University of Parma, as she presents interesting studies and findings related to food research and packaging materials.

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