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  • Designing Advanced Analytics Dashboards to Improve Food, Beverage and Other Consumer Goods
    • Designing Advanced Analytics Dashboards to Improve Food, Beverage and Other Consumer Goods

    • Presenter: Alexandra Vamvakidou , Company: PerkinElmer Informatics
    • Duration: 60 min
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  • Presenter: Alexandra Vamvakidou-Thomas, Ph.D.

    Senior Field Application Scientist, Biology

    Many industries like food science, consumer goods and product development in general study chemical processes and interactions of biological and non-biological components. Biological substances include items as meat, poultry, lettuce, beer, wine and milk as examples. Similarly, in biochemistry the main components would include carbohydrates, lipids, and protein, as well as water, vitamins, minerals, enzymes, food additives, flavors, and colors.

    The focus nowadays is to understand how products change under certain processing techniques and ways either to enhance or to prevent them from happening. In addition to the chemical properties or formulation of a product, sensory analysis is considered a multidisciplinary science with the aim of obtaining objective responses in relation to products with respect to the way in which they are perceived by human beings via their sense organs: visual, smell, taste, texture, preference etc.

    In this webinar we will be examining how chemistry and sensory information can be correlated to evaluate a product. These results will also be compared to data derived by sensory professionals (reps and judges) who are considered specialists and can anticipate the impact of product changes in the marketplace. We will represent our findings utilizing TIBCO Spotfire® dashboarding capabilities which include data correlations, principal components analysis, and drill-down functionality.

    Click Here to check the complete line-up of Spotfire Webinars.


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