Workshop – Measuring and Characterising Foods
Join Anton Paar for a hands-on food testing workshop scheduled for February 2026 that will offer food manufacturers practical insight into how integrated analytical techniques can support quality control, shelf-life assessment and product development.
The one-day event will take participants from sample preparation through to process performance, combining lectures with practical lab sessions. Topics will include FTIR and Raman spectroscopy, density and refractive index measurements, rheology and particle size analysis, as well as thermal behaviour and shelf-life indicators such as DSC, oxidation stability and gas analysis. The programme will conclude with dough characterisation and processing performance using Brabender technologies.
The workshop will feature Banu Sezer, Food Market Development Manager at Anton Paar, who will provide a strategic overview of the company’s food testing portfolio and link the analytical techniques to real-world food applications.
Key takeaways include:
- Understanding how complementary analytical techniques work together across the food testing workflow
- Gaining practical insight into sample preparation, measurement and data interpretation
- Learning how to assess composition, structure, flow and thermal behaviour of food products
- Exploring approaches to quality control, stability testing and shelf-life evaluation
- Seeing how analytical data can inform processing decisions and product development
Places will be limited to ensure a good ratio of delegates to tutors during the workshop.
Date: 11th February 2026, 09:00-17:00
Venue: Anton Paar Ltd, 950 Capability Green, Luton, UK. LU1 3LU
Costs: Free of charge
To learn more about the Measuring and Characterising Foods Workshop, visit our website or contact us via email at info.uk@anton-paar.com
