Page 21 - Shimadzu Journal vol.7 Issue2

Topics

Training forums in seven European cities
The idea for this event was launched in 2016 and implemented in the
same year at the Shimadzu European headquarters in Duisburg, and
at the Merck corporate headquarters in Darmstadt. After four years,
the user seminars on food analysis have become so popular that in
2019, a total of seven events will take place at European locations.
Alongside Leipzig, Darmstadt, and Paris in the first half of 2019, Vienna,
Rotterdam, Bologna, and Milton Keynes are on the calendar for the
second half of the year.
Asking their opinions about the seminars, our customers have given us
a very positive feedback, as they benefit from the expert knowledge of
the speakers and will be able after the seminar to implement the new
applications including sample preparation as well as the system parameter
sets directly in their local laboratory workflow. Customers are really
happy when taking the opportunity talking with Shimadzu/ Merck
specialists as well as invited speakers and getting solutions for their
actual analytical challenges. On the other hand, the product/ and
market specialists are gathering important requests from user side and
implementing such important information in new product/ application
development. So in the end this is a true win-win-situation for all
parties involved.

The following is an overview of the lectures. In the second half of the year 2019, guest speakers will complement the agenda with current topics.

Coupling of LC-GC (MS) for MCPD, cholesterol, and PAH determination
Dr. Stephan Schröder, Shimadzu Germany

Ionic liquids as GC capillary column phase—unique selectivity & applications, incl. examination of water and aqueous samples
Klaus Buckendahl, Merck/Sigma-Aldrich Chemistry
The suitable quality of ultrapure water for your application in the Food & Bev laboratory
Ekkehart Berndt, Merck
What's in my grocery bag? Latest LC/LCMS technology for food analysis
Dr. Klaus Bollig, Shimadzu Germany
Modern HPLC phases from Merck for robust and cost-effective methods in food analysis
Dr. Martin Finkbeiner, Merck

Use of atomic spectroscopy for the determination of heavy metals in food and food packaging
Uwe Oppermann, Shimadzu Europa

Sample preparation of high-fat and complex matrices using solid-phase extraction & QuECHERS for pesticide analysis
Dr. Martin Finkbeiner, Merck

Filtration and particle monitoring in the F&B laboratory & sample preparation for analytical instrumentation
Uwe Wagner, Merck

Size matters—particle size distribution in the food industry
Sascha Hupach, Shimadzu Germany

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