Advances in Small Molecule Analysis: A Virtual Symposium
June 29th 2022Wednesday and Thursday, June 29 and 30, 2022 Day 1: 8:00am – 11:15am EDT Day 2: 8:00am – 11:15am EDT Learn about the latest novel analytical techniques and workflows that help analysts obtain the results they are looking for in “real world” situations involving small molecules in the pharmaceutical sector and analysts analyzing small molecules in the environment.
The Shodex Rapid SUGAR Series: Fast Fermentation Monitoring and Sourdough Cultures
June 1st 2019Living organisms (yeast and bacteria) were not identified as the agents that produced or spoiled common food items until the 19th century. Baking, especially of bread, was among the first industries to be transformed by the emerging scientific understanding of fermentation. The introduction of commercialized yeast in the early 20th century steadily reduced the time needed to bake bread both at home and on the production line, making way for modern packaged breads.