Dr. Volker Bornemann spoke on July 9, 2019, at the 2019 Shimadzu Global Innovation Summit in Kyoto, Japan. "Innovations in Mass Spectrometry Enable New Scopes and Holistic Approaches in Human and Animal Health Research"
AVAZYME hosted the first venue for the HMI Delegation on their fact finding tour of North Carolina sponsored by the NCAGR. It was an insightful and fruitful exchange of expertise and ideas,
FOX NEWS CHARLOTTE 46 interviews Dr. Volker Bornemann regarding testing for safe CBD Products for the consumers:.
A study just published in the Journal of Toxicology and Environmental Health, Part A contradicts claims by the chemical sweetener industry that the artificial sweetener sucralose is safe because it quickly passes through the body unchanged. This claim was pivotal for gaining approval from regulatory agencies, including the US FDA for the addition of the chlorinated chemical sucralose to the food supply. However, an independent research laboratory with expertise in food quality and food safety testing, Avazyme Inc. in Durham, NC, in collaboration with researchers at North Carolina State University, have found that sucralose is indeed metabolized in the intestines.
Dr. Volker Bornemann, President and CEO, and Steve Werness Director of Avazyme presented “What’s in My Food? The Good, the Bad, and the Toxic” at the 2018 Chromatography Spring Symposium, May 17th at the NC Biotechnology Center, Durham, NC. This is sponsored by the Triangle Chromatography Discussion Group of the North Carolina Section of the American Chemical Society. Also, Avazyme shared space next to Shimadzu’s Faith Hays and Antoinette Swann, Your Experts for Cannabis QC Testing Instruments. SHIMADZU and AVAZYME both attracted a great deal of interest and questions for our partnering state-of-the-art Cannabinoid Testing Solutions.
On April 23 at the NC Cooperative Extension in Oxford, at the Oxford Research Station at 125 Oxford Outer Loop in Oxford, NC, Granville County. Dr. Volker Bornemann gave a talk on Mycotoxins in Malting Barley. Read more at: https://granville.ces.ncsu.edu/2018/03/april-23-malt-barley-field-tour/
Avazyme’s Volker Bornemann, Adjunct Professor by the Department of Chemistry in the College of Science of North Carolina State University in Raleigh, NC, participated as a judge at the 19th Annual Chemistry Poster Session on March 9, 2018.
FDA MENU LABEL COMPLIANCE BEGINS May 7, 2018 Avazyme can provide you with the exact nutritional analysis of your product and the information you need to provide to your customers, to fulfill the regulations of the New FDA Labeling Law that went into effect May 7th, 2018. WE DO NUTRITIONAL ANALYSIS FOR FOOD AND BEVERAGES. In particular, for Craft Brewers, we are offering an Introductory Discount Special for members of the NC Craft Brewers Guild. Contact us for more information as to how we can service you! Info@Avazyme.com The new Food Labeling; Nutrition Labeling of Standard Menu Items in Restaurants
Microbial Gluten Reduction in Beer Using Lactic Acid Bacteria and Standard Process Methods Brett F. Taubman (1), Stephan Sommer (2), Jacob Edwards (1), Travis Laws (3), Logan Hamm (1), and Brenton A. Frank (2). 1. Appalachian State University, Department of Chemistry, Boone, NC 28608, U.S.A. 2. Appalachian State University, Fermentation Sciences, Boone, NC 28608, U.S.A. 3. University of Tennessee, Department of Chemical and Biomolecular Engineering, Knoxville, TN 37996, U.S.A. Abstract Because brewing with gluten-free raw material does not always meet stylistic goals, the objective of this study was to investigate the effect of different treatments and technological parameters on gluten
Photo found in “News & Events” in Photo Categories for Website CONGRATULATIONS to Avazyme’s Research Scientist, Jacob Edwards, featured in the Master Brewers Association of the Americas “Technical Quarterly” Vol 55, no.1. 2018 as author of “Microbial Gluten Reduction in Beer Using Lactic Acid Bacteria and Standard Process Methods”. Brett F. Taubman (1), Stephan Sommer (2), Jacob Edwards (1), Travis Laws (3), Logan Hamm (1), and Brenton A. Frank (2). 1. Appalachian State University, Department of Chemistry, Boone, NC 28608, U.S.A. 2. Appalachian State University, Fermentation Sciences, Boone, NC 28608, U.S.A. 3. University of Tennessee, Department of Chemical
