Read our in-depth accounts of how chemists everywhere are using GERSTEL products to solve today’s most vexing analytical challenges.
WHEN FOOD LEAVES A BAD TASTE, FLAVOR DETECTIVE RAY MARSILI DISCOVERS WHY
Companies including Pepsi, Starbucks, McDonald’s, and many others have called in Ray Marsili to answer the perennial question, Why doesn’t it taste right? Discover how he uses GERSTEL equipment to investigate the most challenging mysteries in the flavor business.
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FOOD SCIENCE: THE SEARCH FOR HEALTHIER CHOICES
Scientists at the University of Minnesota’s Flavor Research and Education Center are using unique analytical techniques to help food makers develop healthier options that consumers will actually eat. Learn about the Center’s most promising research.
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HEALTH RESEARCH: A BLOOD TEST FOR AUTISM?
Cases of autism continue to climb sharply without explanation. Could there be a link to environmental factors? Learn how Professor H.M. “Skip” Kingston is using novel testing techniques made possible with GERSTEL’s Twister in his efforts to find out.
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