The second Kuwait Laboratory Technology Conference and Exhibition will be held 30 November?1 December 2010.
The second Kuwait Laboratory Technology Conference and Exhibition will be held 30 November–1 December 2010. Organizers describe it as Kuwait’s most comprehensive exhibition on laboratory, scientific, biotechnology, analytical, educational, material testing, diagnostics and related products; for major local and international manufacturers, exporters, importers and key regional suppliers.
International and regional speakers from industry, academia and governmental agencies will address the topics including modern laboratory management, instrumentation and automation, biotechnology and life sciences, as well as petrochemical, environmental and pharmaceutical sciences.
The event will showcase the latest instrumentation, technologies, products and services in all major areas of analytical sciences and laboratory services. It also provides an opportunity for scientific equipment and instrument manufacturers and suppliers to showcase their latest state-of-the art equipment and technologies.
For more information or registration visit www.kuwaitlabex.com
This story originally appeared in The Column. Click here to view that issue.
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.