Live webinar: measure your dietary fibre with confidence

Date: 10 April 2024

Join Neogen® for an engaging and informative webinar on the topic of dietary fibre analysis. Learn about the importance of dietary fibre testing, trends, regulations, and best practices that can make a significant impact on your product’s fibre claims.

Why should you attend?

  • Understand the importance of dietary fibre testing
  • Gain insights into trends and regulations for dietary fibre testing
  • Learn strategies for maximising the potential of your dietary fibre testing
  • Engage in a live Q&A session with experts

Don’t miss out on this unique opportunity to enhance your knowledge of dietary fibre testing.

Register here 



About the Speakers

Dr. Claudio Cornaggia – Business Development Executive, Neogen®

Dr. Claudio Cornaggia attended the University of Pavia, Italy where he earned his BSc and MSc in Chemistry following a research period at the Technical University of Munich, Germany. He moved to Trinity College, Dublin, Ireland where he earned a PhD degree in Organic Chemistry. He has worked in R&D at Megazyme, now part of Neogen, on the development of methods to assay carbohydrate hydrolase activities in plant extracts and has worked under Professor Barry McCleary who has spearheaded the research into new analytical methods for dietary fibre and its components. Some of these methods have obtained AOAC validation and CODEX approval as reference methods such as the total dietary fibre methods (AOAC 2009.01, 2011.25, 2017.01 and 2022.01), the resistant starch methodology (AOAC 2002.02) and β- glucan method (AOAC 995.16).

Dr. Jovyn Frost – Research Scientist, Nestlé Nutrition®

Dr. Jovyn Frost holds a PhD in Food Science from The University of Auckland, New Zealand. With both experience in academia and industry, Jovyn has 15 years of research experience in plant cell walls and starch characterization. Currently, a carbohydrate research scientist at Nestlé Product Technology Centre Nutrition, based in Orbe, Switzerland, Jovyn’s research aims to improve the nutrition superiority of grain-based foods for infants and toddlers, including aspects of dietary fibre.