Protein is an important analysis in the food industry. Not only is it used on nutritional labels, it is one of the components that farmers use in determining the price a product is sold at.
In this webinar, we will discuss the two analytical chemistry techniques for determining Nitrogen (Protein) in food products: Dumas and Kjeldahl. Both techniques are compliant with international norms; however, Dumas is becoming more commonly used as the technique of choice in the industry. This is due to the technique’s short analysis time, quick sample preparation, and lack of hazardous chemicals. We will review the chemistry of the two techniques, how Dumas can save you time and money, as well as review comparison data showing that there is no bias in the Dumas method.
Manager of Scientific Affairs & Technical Services, Elementar Americas
Kerry Fichter has been with Elementar Americas for over 6 years and is the Manager of Scientific Affairs & Technical Services. She is responsible for application support, customer demos and trainings, as well as attending conferences. Kerry has experience working for a food ingredients company before coming to work at Elementar Americas. She received a BS in Chemistry at Merrimack College in 2001 and a MS in Chemistry at University of New Hampshire in 2004.