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  4. Getting the Full Picture - QC Analysis Techniques in Cosmetics, Food, Flavours and Fragrances

Getting the Full Picture - QC Analysis Techniques in Cosmetics, Food, Flavours and Fragrances

基礎研修

The workshop is aimed at those who are looking to learn about the techniques and equipment used for quality control in the cosmetics, food, flavours and fragrances industries. The workshop will involve theory and application discussions. 

Our aim is that by the time you leave this workshop you will be able to:

Practical Viscosity
► Understand the basic theory associated with viscosity
► Design meaningful experiments to measure viscosity of your sample
► Appreciate the potential problems and pitfalls in making a measurement

Practical colour measurement
► Understand the basic theory of colour measurement
► Select the appropriate equipment and colour scale for your application
► Appreciate the potential problems and pitfall in making a measurement

Practical density and refractive index measurement
► Understand the basic theory of density and RI measurement
► Chose the most appropriate sample handling for your product
► Have an awareness of different applications for density measurements
► Appreciate the advantages of a multi-parameter system

Practical Consistency and Volatility
► Understand the different measuring techniques and methods available
► Appreciate the potential problems and pitfall in making a measurement
 

Places will be limited to ensure a good ratio of delegates to tutors during the workshop. 

Mr Ron Savin, Mr Steven Vincent, Dr. Claire Freeman (English)

プログラム:

会場: The Hepworth Wakefield, Gallery Walk, Wakefield WF1 5AW, United Kingdom
登録締切日: 2024/11/18

連絡先及び登録:
Anton Paar Ltd UK
電話番号: +44 1992 514730
info.gb[at]anton-paar.com