Confronting Food and Beverage Failure with Analytical Chemistry
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Carolyn J. Otten, Ph.D. of Chemir presents case studies and strategies to solve challenging food, beverage and packaging problems. Quality issues or product failures can cause manufacturing shut-downs, customer complaints or even legal disputes. Chemir has helped many food and beverage manufacturers confront tough quality issues, such as contamination, off-flavors/colors/odors, toxic substances, migration / leaching and packaging failure. We present case studies illustrating food or beverage quality failures and how the scientists at our contract analytical laboratory found solutions.
About the Presenter
Carolyn J. Otten, Ph.D. designs investigative strategies and proposals to solve difficult problems with food, beverage, packaging and other products. As Senior Manager of Analytical Services at Chemir she supervises a team of chemists, overseeing projects involving contaminant identification, materials characterization, failure analysis and deformulation. Dr. Otten earned a Ph.D. in Chemistry at Washington University- St. Louis, MO and she has been with Chemir since 2005.
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