Latest Videos

Johan Axelman from the Swedish Chemicals Agency, speaks about why we need a paradigm shift in the environmental risk assessment (ERA) of pesticides, what a future ERA may look like and how we can make it happen.

If your coffee is too bitter, add a pinch of salt. If your salad isn’t sour enough, add a pinch of salt. If your beer is too bitter, add a pinch of salt. Salt has a seemingly magical ability to enhance good flavors and dampen bad ones.

Speaking at the Advances in Food & Beverage Analysis online symposium 2022, Jordi Saldo delivered his talk on in-line optical measurements for process control in the food industry.

In this Teach me in 10 episode we are joined by Terri Christison to learn how to:
1. Keep our foods safe from harmful chemicals
2. Solve separation, detection and quantitation problems for highly polar cationic pesticides
3. Expand your horizons in the analytical sciences

The development of broad spectrum glyphosate and “Roundup Ready crops” was a game-changer that worked so well people basically stopped looking for new herbicides. That is until the weeds started fighting back.

Engineered living materials promise to aid efforts in human health, energy and environmental remediation. Now they can be built big and customized with less effort.

Douglas Pauls, Technical Fellow and Electronics AMT at Collins Aerospace, shares insight about electronic device cleaning with Thermo Scientific IC/SP Product Manager, Paul Voelker.

In this video, Jonathan from the Institute of Human Anatomy discusses what sugar is, how the body processes it and if it is "bad" for the human body.

A live demonstration of performing pressurized solvent extraction on an established unit, the SpeedExtractor.

The holy grail of food and wine pairing science would be a framework for understanding why some pairings work and predicting the results of new ones. Find out how close we are to discovering that framework and learn about some very unexpected pairings.