Previously, I wrote about the fact that spectroscopy can be a valuable tool for food chemists and I provided an example of it in milk authenticity analysis. Moreover, Chiung-Wei, one of the women in STEM I interviewed, is an expert of the field. Vibrational spectroscopy is called a “non-targeted approach”. I wrote about this kindContinue reading “What is spectroscopy?”
Tag Archives: food science
What is mass spectrometry?
Previously I wrote about some applications of mass spectrometry and in particular of proton transfer reaction – mass spectrometry (PTR-MS). You can read old articles here (1, 2, 3, 4). Today I want to explain in details how PTR-MS works. PTR-MS is called a “non-targeted approach”. Non-targeted approaches are used to investigate samples when markerContinue reading “What is mass spectrometry?”
