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A conversation with Mark about the wide range of analytical possibilities, and the 63 different analytical methods he can use to address issues with his clients.
A talk with Dr. Marco Fraatz about the production and analytics of aroma –compounds and their challenges.  The research of the Institute of Food Chemistry and Food Biotechnology spans a […]
Shownotes:  In this podcast episode we say goodbye to Ralf Bremer (COO of GERSTEL)  Ralf Bremer has entered his well-deserved retirement, and shares anecdotes from 40 years at GERSTEL    […]

Episode 3: Fingerprints of Hops

  Show Notes: A talk with Damien Steyer about fingerprints of hops, how to extract the aroma with Twister and how to automate the brewing process on an autosampler.   […]
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