As the end of the semester approaches our current intern Ms. Sara Ference (Chemistry Major) is getting ready to graduate and start the next chapter of her life. Sara has been a great student and intern, we are excited about her new role at Cargill Inc.
We have a new intern that we are excited to have to join our lab, Ms. Makenna Dugan who is also a Chemistry Major. As we look into the summer months the lab is getting ramped up for expanding the methods offered and broadening our scope of work to include other fermented beverages like beer, spirits, kombucha, and seltzers.
MGWII is currently evolving the client portal, reporting, and invoicing systems over the next couple of months to not affect the current workflow. The Lab will be making great strides in improving the sample submission process and moving towards an online-only system as to better serve our clients. We will be requiring all clients to send the currently available submission form (found on our website) with any samples, sent or dropped off moving forward. If samples are sent or dropped off without the submission form the client will be notified that no testing will be completed until the required form is received.
Our HPLC system has been optimized to perform a full fermentation panel on wine and beer samples if you are interested in organic acids, sugars, and ethanol please inquire.
Additional profiling of aromas and fermentation by-products can also be explored by our capable GCMS-O system. If you have a potential research-related idea please reach out to us. This fall, the MGWII Service Laboratory intends to acquire TTB certification for some of its staff