Shimadzu (Duisburg, Germany) has appointed Jürgen Semmler as the new Managing Director of its European organization from 1 July 2021. Previously head of Shimadzu Deutschland, he succeeds Jürgen Kwass, who led Shimadzu Europa from 2003 to the present and is now retiring.
Jürgen Semmler graduated in chemical engineering at Essen University, Germany, before joining Shimadzu in 1987 as an HPLC service engineer. He gained international experience as a European team member in the development of a global software and since 1996 as manager of the European Customer Support Centre. In 2006, he was appointed Managing Director of the newly founded Shimadzu Deutschland. Under his management, the company has grown from 60 to more than 150 employees, and its sales from €19m to over €40m. Previously independent companies were incorporated into the organization as technical offices under the overall management of Shimadzu Deutschland.
“Under Jürgen Kwass’ aegis, Shimadzu’s network was rolled out to every European country and set up structurally and in terms of staff to serve the customer needs of medium-sized companies as well as global players. Shimadzu’s growth is closely linked to his commitment and name,” said Jürgen Semmler.
For more information please visit: www.shimadzu.de
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.