How has spectroscopy training changed? A recent panel discussion explored this topic, discussing how SpecAcademy can widen access without losing the value of hands-on instruction.
|Articles|April 20, 2009
Why Does This Cheese Taste So Gouda?
Scientists in Germany combined mass spectrometry and other analytical instruments and sensory tools to identify six gamma-glutamyl peptides that appear to be responsible for the complex, long-lasting flavor of Gouda cheese.
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Scientists in Germany combined mass spectrometry and other analytical instruments and sensory tools to identify six gamma-glutamyl peptides that appear to be responsible for the complex, long-lasting flavor of Gouda cheese. They compared 4-week-old Gouda to a Gouda that had been aged 44 weeks, which had a more intense “kokumi sensation,” or heartiness, when sampled by a taste panel. The six peptides were present in much greater quantities in the aged cheese, accounting for its richer flavor. Because the 4-week-old cheese lacked this intense kokumi sensation, the researchers concluded that the six peptides develop during the ripening process. According to the researchers, their discovery could lead to the development of more flavorful cheeses and other dairy products by technological means.
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How has spectroscopy education evolved over the years?
FT-IR spectroscopy, long treated as a mature bench technique for confirming a carbonyl stretch or fingerprinting a polymer, has quietly become one of chemistry’s most versatile discovery engines: it now infers molecular structure straight from a spectrum without a reference library, resolves chemistry tens of nanometers wide, and screens a fingerstick of blood for disease in minutes. The last five years of published research show FT-IR moving from a confirmatory tool into a predictive, autonomous, and field-ready analytical platform.
In this panel discussion, five SpecAcademy instructors examined why spectroscopy expertise has declined and how SpecAcademy aims to rebuild it through curated, fundamentals-based education suited to increasingly complex analytical work.
A recent roundtable discussion with the SpecAcademy instructors explored why spectroscopy expertise has eroded and how SpecAcademy aims to rebuild it.
The agreement gives North American customers a stocked, domestic source for InGaAs PIN photodiodes and avalanche photodiodes from the Scottish manufacturer.
The gap between classroom training and industry practice is pushing analysts toward familiar techniques instead of the most appropriate ones.
Panelists from the Society for Applied Spectroscopy, the Coblentz Society, Syensqo, Specac, and the University of Georgia discuss how a mismatch between academic curricula and industry practice leaves many analysts unsure when, and how, to use infrared and Raman spectroscopy.
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