Nothing beats a cold, refreshing beverage on a hot day. But that refreshing experience can quickly fade when a small unknown material is spotted in your glass. Food, beverage and spirit producers are constantly faced with the daunting task of ensuring the upmost quality of their products for this very reason. Whether it’s an old recipe or a new creation, unknown contaminants can occur and delay the delivery of product. To understand the root cause, quick identification is needed over a wide range of materials. Although contaminants are very small and barely visible to the unaided human eye, they plague producers and exasperate consumers ever more frequently.
This webinar will provide an overview of the sampling and identification techniques used to solve contamination issues in beverage and spirits. We will demonstrate how simplified FT-IR microspectroscopy can provide rapid identification of unknown materials. We will further examine the most suitable approaches to microanalysis for a range of contamination issues related to the production and bottling of various beverages and spirits. Although the main topic relates to the spirits industry, the technique can be applied to the food and beverage industry as a whole.
- Learn how to prepare samples for microanalysis using FTIR microspectroscopy
- Understand the information FTIR analysis can provide and how to relate that back to the process
- Useful insights to common contaminants in the distilling and brewing process
Dr. David Schiering
Founder & Principal, Czitek
Dr. David W. Schiering is a founder and principal of Czitek, a small company dedicated to the development and marketing of vibrational spectroscopy products. He has more than thirty (30) years of experience in the business of instrumentation for chemical measurements. Prior to Czitek, Dr. Schiering held numerous roles in management, science and technology, product development, and product management at Smiths Detection, SensIR Technologies, Thermo Electron Corp., and Perkin Elmer. In his career Dr. Schiering has either been a key contributor or leader in the development of ground-breaking vibrational spectroscopy technologies in the fields of infrared microspectroscopy, portable and hand held FT-IR and Raman instruments and methods, vibrational spectroscopy applications in security and defense, and Raman spectroscopy for threat detection in airport screening. Dr. Schiering, who has authored more than 25 publications on various aspects of vibrational spectroscopy, holds a PhD in analytical chemistry from Miami University, where he is also an adjunct Assistant Professor of Chemistry. Dr. Schiering has served the Coblentz Society as a member of the Board of Managers from 1993 to 1997 and as secretary from 1991 to 2010. Dr. Schiering has received several awards for his contributions to vibrational spectroscopy including being made a Fellow of the Society for Applied Spectroscopy (2018), an Honorary Member of the Coblentz Society (2011), and receiving the Coblentz Society Student Award (1983).
Dr. Gary Spedding
Owner, Brewing and Distilling Analytical Services
Gary Spedding, Ph.D. in a former life was a biochemist by training but morphed into brewing and distilling analytical chemistry roles via a short spell as head of laboratory services at the Siebel Institute of Technology. He maintains a special interest in the origins and development of beverage flavor and in the sensory evaluation of beer and distilled spirits. He owns and operates Brewing and Distilling Analytical Services, LLC and the new division – Brewing and Distilling Educational Services in Lexington, KY. In the fall of 2019, a second facility will be in operation for BDAS, LLC in Denver CO.