In the press: advanced chemical analysis for the food industry

Appearing in the latest edition of eFOOD-Lab International, Professor Geraint (Taff) Morgan talks about his track record of collaboration with companies in the food and beverage sector and his strategic relationship with instrument manufacturer LECO.

In the lab, Dr Celia Lourenco loading the LECO Pegasus HRT+, with Professor Geraint Morgan working on the LECO Pegasus BT
Dr Celia Lourenco loading the LECO Pegasus HRT+, with Professor Geraint Morgan working on the LECO Pegasus BT

Home to the most advanced chromatography-mass spectrometry equipment, Southampton’s Chromatography and Mass Spectrometry Facility is a ‘one-stop shop’ where Taff and his colleagues can offer an unrivalled range of analytical techniques for complex samples. 

In the interview, Taff describes how this can help food and drink companies characterise samples of interest, whether they are looking to optimise processes, understand the impact of changing an ingredient, or find out how they can replicate or improve a flavour. 

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