Agilent Technologies Inc. has announced that company scientists and collaborators will present at AOAC International's Annual Meeting & Exposition in Chicago.
The event, scheduled for Aug. 25-28, draws thousands of professionals from industry, government and academic organizations to share information on the latest advancements in food science.
AOAC is a nonprofit professional association and publisher focused on advancing analytical standards for the global food-science industry.
"Every year, we actively participate in this event, which is one of the most important food-science conferences in the United States," said Steve Royce, Agilent's food segment manager for the Americas.
"This year, we are proud to welcome guest speakers Dr. Jennifer Sealey-Voyksner, co-owner of LCMS Limited, and Drs. Philip Wylie and Jerry Zweigenbaum, Agilent GC/MS and LC/MS scientists, who will discuss the latest laboratory advancements in pesticide analysis, plant-based allergen testing, gluten testing, and the highly specialized field of whiskey analysis."
Agilent is an organizational affiliate of AOAC International and part of a large, cross-sector group representing food and beverage, dietary supplements, government agencies, technology providers, ingredient suppliers, contract research organizations and test-kit manufacturers.
Agilent AOAC Program Highlights
The Agilent booth (No. 200) will be open on the exposition floor every day, from Sunday through Wednesday, Aug. 25-28.
On Monday, Dr. Philip Wylie will host a session on GC/Q-TOF analyses of foodborne contaminants and residues. An Agilent-hosted luncheon seminar to follow will feature Dr. Jerry Zweigenbaum, discussing triggered MRM and all-ions MS/MS for screening pesticides, veterinary drugs, pharmaceuticals and other contaminants in food and water along with a presentation on non-volatile profiling of whiskies using UHPLC/Q-TOF MS.
On Tuesday, Dr. Jennifer Sealey Voyksner will make a presentation focused on LC/MS screening methodology for the simultaneous detection of multiple plant-based allergens and gluten.