Why Extraction Still Matters in Food Analysis
Ahead of ExTech 2026, Hans-Gerd Janssen weighs in on the challenges and evolution of sample preparation
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Ahead of ExTech 2026, Hans-Gerd Janssen weighs in on the challenges and evolution of sample preparation
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Over the course of my Biomedical Sciences degree it dawned on me that my goal of becoming a scientist didn’t quite mesh with my lack of affinity for lab work. Thinking on my decision to pursue biology rather than English at age 15 – despite an aptitude for the latter – I realized that science writing was a way to combine what I loved with what I was good at. From there I set out to gather as much freelancing experience as I could, spending 2 years developing scientific content for International Innovation, before completing an MSc in Science Communication. After gaining invaluable experience in supporting the communications efforts of CERN and IN-PART, I joined Texere – where I am focused on producing consistently engaging, cutting-edge and innovative content for our specialist audiences around the world.
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Has a combination of (mainly) spectroscopic techniques unlocked the secret to flavorful lab-grown meat?
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