Wyatt Technology (Santa Barbara, California) recently received awards from The Scientist magazine and the South Coast Business and Technology Awards.
Wyatt Technology (Santa Barbara, California) recently received awards from The Scientist magazine and the South Coast Business and Technology Awards. The company was voted one of the top five small companies for the magazine’s 7th Annual Best Places to Work in Industry survey for 2009. This is the second consecutive year that the company has received the award. The magazine received responses from representatives of 238 life sciences companies worldwide. Respondents were asked to assess their working environment with regard to job satisfaction, benefits, training, and integrity. The second award, from the South Coast Business and Technology Awards, named the company the 2009 Company of the Year. The award recognizes the achievements of local business leaders and benefits local students majoring in business or technology. The organization’s steering committee comprises CEOs and business leaders who present annual awards recognizing excellence in service and outstanding executives in the fields of business and technology.
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.