VUV Analytics has awarded Adam Hall their fall 2016 academic grant, providing Hall’s laboratory with VUV detectors to perform novel research in the field of forensic chemistry.
VUV Analytics has awarded Adam Hall their fall 2016 academic grant, providing Hall’s laboratory with VUV detectors to perform novel research in the field of forensic chemistry. “We are excited to have been selected by VUV Analytics as the recipient of their academic grant programme,” said Hall.
Hall is the director of the mass spectrometry facility at The Barnett Institute of Chemical and Biological Analysis at Northeastern University, in Massachusetts, USA. Established in 1973, the Barnett Institute is a centre for advanced interdisciplinary research in the chemical analysis sciences. Hall’s own research focuses on the development of instrumental methods for the analysis of forensically relevant materials including drugs of abuse, ignitable liquids, and explosives.
“VUV Analytics is thrilled to award Northeastern University and help advance the excellent research taking place at the Barnett Institute of Chemical and Biological Analysis,” said Sean Jameson, Vice President of Business Development at VUV Analytics. “We received a significant number of high quality proposals, and Dr. Hall’s research seems well suited to VUV absorption technology. We look forward to seeing how he solves difficult forensic-related challenges with our detector.”
For more information on VUV Analytics please visit: www.vuvanalytics.com
For more information on The Barnett Institute please visit: www.northeastern.edu/barnett/
AI-Powered Precision for Functional Component Testing in Tea Analysis
October 11th 2024Analyzing functional foods reveals numerous health benefits. These foods are rich in bioactive compounds that go beyond basic nutrition, boosting the immune system and improving overall wellness. However, analyzing these compounds can be challenging. This article discusses AI algorithms to support automated method development for liquid chromatography, simplifying the process, enhancing labor efficiency, and ensuring precise results, making it accessible to non-experts for tea analysis.
Characterizing Cooked Cheese Flavor with Gas Chromatography
October 11th 2024A joint study by the Department of Food and Nutritional Sciences at the University of Reading and Synergy Flavours aimed to identify volatiles that contribute to the aroma of cooked cheese, including the role of fat content in development during cooking.