In 1985, Optimize Technologies was founded on the simple idea of offering innovative products for HPLC at the highest quality. Since then, the company has grown from simple beginnings to the present worldwide recognized brand.
Company Description
In 1985, Optimize Technologies was founded on the simple idea of offering innovative products for HPLC at the highest quality. Since then, the company has grown from simple beginnings to the present worldwide recognized brand. Optimize Technologies currently offers UHPLC, HPLC, and LC–MS products and a wide variety of custom engineering and manufacturing solutions for specific applications. Although the company has grown, the foundation remains the same: Optimize Technologies brings you innovative products that offer unmatched performance, quality, and ease-of-use, and we back them with the most responsive and effective customer service in the industry.
Chief Chromatographic Techniques Supported
Markets Served
Major Products/Services
Facilities
Optimize products are designed and manufactured at our facility in Oregon City, Oregon in our state-of-the-art CNC shop, and tested in our on-site laboratory. In addition to highly qualified machinists, we have engineers and chemists collaborating under one roof to design and manufacture products specifically suited for the scientific industry.
Optimize Technologies, Inc.
13993 Fir Street,
Oregon City, OR 97045
TELEPHONE
(800) 669-9015
(503) 557-9994
FAX
(503) 557-9995
WEB SITE
YEAR FOUNDED
1985
Silvia Radenkovic on Her Research and Passion for Scientific Collaboration
April 3rd 2025Radenkovic is a PhD candidate at KU Leuven and a member of FeMS. Her research focuses on inborn metabolic disorders (IMD), like congenital disorders of glycosylation (CDG), omics techniques such as tracer metabolomics, and different disease models.
Evaluating Natural Preservatives for Meat Products with Gas and Liquid Chromatography
April 1st 2025A study in Food Science & Nutrition evaluated the antioxidant and preservative effects of Epilobium angustifolium extract on beef burgers, finding that the extract influenced physicochemical properties, color stability, and lipid oxidation, with higher concentrations showing a prooxidant effect.