An interview with Norman Dovichi, winner of the 2013 ANACHEM Award. This interview is part of the 2013 podcast series presented in collaboration with the Federation of Analytical Chemistry and Spectroscopy Societies (FACSS), in connection with SciX 2013, the federation?s North American conference.
An interview with Norman Dovichi, winner of the 2013 ANACHEM Award. This interview is part of the 2013 podcast series presented in collaboration with the Federation of Analytical Chemistry and Spectroscopy Societies (FACSS), in connection with SciX 2013, the federation’s North American conference.
For more podcasts in this series from 2013 and 2012, visit
spectroscopyonline.com/podcasts
Norman Dovichi is the Grace-Rupley Professor in the Department of Chemistry and Biochemistry at the University of Notre Dame. His laboratory’s research focuses on the use of capillary electrophoresis and laser-induced fluorescence detection for the analysis of minute amounts of biological molecules.
Professor Dovichi received the 2013 ANACHEM Award, which is presented annually to an outstanding analytical chemist based on activities in teaching, research, administration, or other activity that has advanced the art and science of the field.
More about the SciX conference:
The North American meeting of FACSS is now called “SciX — The Great Scientific Exchange.” SciX covers the whole of analytical chemistry with an emphasis on emerging technologies. SciX carries the FACSS tradition of a strong technical program (over 100 symposia), many prestigious awards, exhibits, a variety of workshops, an employment bureau and multiple social networking opportunities.
SciX is the National Meeting of the Society for Applied Spectroscopy (SAS).
For more information about the SciX 2013 conference in Milwaukee, Wisconsin, September 29 to October 4, 2013, visit scixconference.org
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RAFA 2024: Michel Suman Discusses Food Safety And Authenticity Research
November 28th 2024During RAFA 2024, Michel Suman of Barilla Spa and Catholic University Sacred Heart talked with us about his food safety and authenticity research, focusing on contaminants, adulterants, and authenticity markers in food processing.