Webinar Description:
Droplet Size Analysis by TD-NMR is a well-established and well-practiced technique used to measure the droplet size distribution of a variety of emulsions, in a fast, robust, accurate and non-invasive approach. Measuring the droplet size distributions of food-based emulsions is fundamental for the development of new and healthier fat alternatives. Multimodal droplet size analysis, as compared to the traditionally employed lognormal droplet size analysis, opens up avenues into more accurate measurements of certain food matrices as well as the measurement of entirely new food matrices.
Free Webinar – Sponsored by Rotunda Scientific Technologies LLC
Moderator:
Dr. Zach Graber is a Sales and Lab Manager at Rotunda Scientific Technologies LLC. He received his Ph.D. in Biochemistry from Kent State University, where he investigated lipid interactions and membrane structure using nuclear magnetic resonance (NMR) spectroscopy. He subsequently completed postdoctoral research at the University of Pennsylvania, examining how cancer progression can influence membrane properties.
Dr. Graber later served as a faculty member at Mount Vernon Nazarene University, teaching courses in Biochemistry, Organic Chemistry, and Food Chemistry, and conducting research on lipid oxidation and cation-membrane interactions.
In his current role at Rotunda Scientific Technologies, Dr. Graber specializes in the application of NMR-based methods for food quality and authenticity testing. He works with quality control and R&D laboratories to implement rapid, reliable analytical workflows for evaluating complex food matrices.
Featured Speaker:
Brendan Lichtenthal has been a Field Application Scientist at Bruker Biospin Corporation since 2018, where he specializes in benchtop magnetic resonance systems. He earned his master’s degree from Stonybrook University, where his research focused on the synthesis of antitumor agents and antibacterial compounds. At Bruker, he supports TD-NMR and NMR applications across a variety of market segments and research fields.
Learning Objectives
- Explain the principles of droplet size analysis using TD-NMR and how this technique provides fast, accurate, non-invasive characterization of emulsion systems.
- Compare traditional lognormal droplet size analysis with multimodal droplet size analysis, identifying the advantages and limitations of each approach for complex food emulsions.
- Evaluate the role of droplet size distribution measurements in food product development, particularly for the design and optimization of healthier fat alternatives and novel food formulations.
- Identify food matrices and emulsion systems that benefit from multimodal droplet size analysis, including applications where conventional analysis methods may be insufficient.
- Recognize best practices for implementing TD-NMR methods in research, quality control, and product development environments to improve analytical efficiency and data reliability.
- Interpret TD-NMR droplet size distribution data and apply the results to support formulation decisions, process optimization, and food quality assessment.
- Assess emerging opportunities for NMR-based analytical technologies in the food industry, including their use in characterizing increasingly complex and innovative food products.
Who Should Attend
• Food Scientists and Product Developers seeking to optimize emulsion-based products and develop healthier fat alternatives.
• R&D Scientists working on novel food formulations, plant-based foods, dairy products, beverages, sauces, dressings, and other emulsion systems.
• Analytical Scientists and Laboratory Managers interested in advanced techniques for measuring droplet size distributions.
• Quality Control and Quality Assurance Professionals responsible for ensuring consistency and performance of emulsion-based products.
• Food Chemists and Lipid Scientists studying the relationship between emulsion structure, stability, and functionality.
• Academic Researchers and Graduate Students investigating food colloids, emulsions, lipid systems, and characterization methods.
• Process Engineers and Technical Specialists involved in scaling up or optimizing manufacturing processes for emulsion-based products.
• Professionals interested in NMR applications for food analysis, quality testing, and product innovation.
Instructor(s)
Dr. Zach Graber
Sales and Lab Manager
Rotunda Scientific Technologies LLC
Brendan Lichtenthal
Field Application Scientist
Bruker BioSpin
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