Heated Stories: What DSC Reveals About Food Products
Differential scanning calorimetry (DSC) offers unique insights into the thermal behavior of food systems, revealing how composition, structure, and processing influence quality and stability.
In this webinar, we explore how DSC helps characterize fats, proteins, carbohydrates, and complex food matrices through their thermal signatures.
Key topics covered:
Melting and crystallization of fats:
- Characterizing polymorphism, solid fat content, and melting profiles in oils, chocolate, and dairy products
- Protein denaturation and stability:
- Assessing thermal transitions in proteins and their relation to texture, functionality, and processing conditions
- Water interactions and glass transition (Tg):
- Understanding moisture effects, freeze stability, and amorphous phase behavior in dried and frozen foods
- Starch gelatinization and retrogradation:
- Monitoring structural changes during heating and storage, critical for texture and shelf life.
Practical DSC workflows:
- Sample preparation, pan selection, and optimized temperature programs for complex food matrices
Join us to discover how DSC translates thermal data into actionable insights for product development, quality control, and shelf-life prediction in the food industry.
Dr. Banu Sezer, Global Market Development Manager for Food & Feed at Anton Paar. She specializes in strategic growth for analytical, process, and quality control solutions in the food and feed industries. Dr. Sezer holds a BSc, MSc, and PhD in Food Engineering from Hacettepe University, Türkiye, and brings over a decade of expertise in quality control, production, and engineering.
Jiří Kislinger는 Anton Paar의 제품 관리자이자 고급 분석 장비 전문가입니다. 그는 브르노 공과대학교에서 물리화학 박사 학위를 취득하고 재료과학과 열역학을 연구해 왔습니다. 탄탄한 학문적 기반과 풍부한 업계 경험을 바탕으로 Jiří는 혁신적인 솔루션 개발의 핵심 역할을 맡고 있습니다. 이번 웨비나에 Jiří를 연사로 모실 수 있어 매우 기쁩니다.
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