Food Safety
search
Ask Food Safety AI
cart
facebook twitter linkedin instagram youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Safety
  • NEWS
    • Latest News
    • Sponsored Insights
    • Sponsored White Papers
  • PRODUCTS
  • TOPICS
    • Contamination Control
    • Food Types
    • Management
    • Process Control
    • Regulatory
    • Sanitation
    • Supply Chain
    • Testing and Analysis
  • PODCAST
  • EXCLUSIVES
    • Food Safety Five Newsreel
    • eBooks
    • FSM Distinguished Service Award
    • Interactive Product Spotlights
    • Videos
  • BUYER'S GUIDE
  • MORE
    • NEWSLETTERS >
      • Archive Issues
      • Subscribe to eNews
    • Store
    • ASK FSM AI
  • WEBINARS
  • FOOD SAFETY SUMMIT
  • EMAG
    • eMagazine
    • Archive Issues
    • Editorial Advisory Board
    • Contact
    • Advertise
  • SIGN UP!
Products

Shimadzu Opens Lab at University of Wisconsin-Milwaukee

November 4, 2015

Shimadzu Scientific Instruments (SSI) has announced the opening of the Shimadzu Laboratory for Advanced Applied and Analytical Chemistry at the University of Wisconsin-Milwaukee (UWM). The new 2,000-square-foot laboratory and office suite is a hub for research across the entire UWM campus, as well as a classroom for teaching the theory and practice of mass spectrometry. The new lab, located inside of UWM’s Kenwood Interdisciplinary Research Complex, was made possible by a $1.13 million grant from SSI.

Equipped with an array of Shimadzu’s analytical instruments, the lab is able to support diverse programs in drug discovery, freshwater science, food and beverage, environmental science, and other basic life science and chemistry studies. The facility features six state-of-the-art mass spectrometers, sample preparation tools, UV-visible and FTIR spectrometers, liquid and gas chromatography systems, and a fully equipped tissue culture suite to enable discovery and toxicology research.

The Milwaukee Institute for Drug Discovery (MIDD), part of UWM’s Department of Chemistry and Biochemistry, is the primary user of the lab.

“Our relationship with Shimadzu allows us ready access to the market’s latest analytical innovations,” says Douglas Stafford, director of MIDD. “In the future, we hope that this lab will be used to host user workshops on new applications and instruments. This will help to keep our scientists ahead of the curve by staying connected to the wide network of MS users.”

“The University of Wisconsin-Milwaukee, in conjunction with MIDD, is a vibrant, growing research community, supporting interdisciplinary applications in numerous scientific programs,” says Terry Adams, vice president of marketing at SSI. “Shimadzu is proud to have our name associated with such an outstanding institution and we are eager to work with the many researchers and students utilizing this impressive laboratory.”

 

 


Author(s): Staff

Looking for quick answers on food safety topics?
Try Ask FSM, our new smart AI search tool.
Ask FSM →

Share This Story

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • people holding baby chicks

    Serovar Differences Matter: Utility of Deep Serotyping in Broiler Production and Processing

    This article discusses the significance of Salmonella in...
    Testing & Analysis
    By: Nikki Shariat Ph.D.
  • woman washing hands

    Building a Culture of Hygiene in the Food Processing Plant

    Everyone entering a food processing facility needs to...
    Management
    By: Richard F. Stier, M.S.
  • graphical representation of earth over dirt

    Climate Change and Emerging Risks to Food Safety: Building Climate Resilience

    This article examines the multifaceted threats to food...
    Best Practices
    By: Maria Cristina Tirado Ph.D., D.V.M. and Shamini Albert Raj M.A.
Manage My Account
  • eMagazine Subscription
  • Subscribe to Newsletters
  • Manage My Preferences
  • Website Registration
  • Subscription Customer Service

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Safety Magazine audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Safety Magazine or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

close
  • Man In Warehouse
    Sponsored byRentokil

    Mitigating Hidden Rodent Risks in Food Facilities

  • an industrial manufacturing or processing facility
    Sponsored bybioMérieux

    Get Ahead of Spoilage in Food Manufacturing with Metagenomics for Preventive Monitoring

  • an automated industrial production line used in a modern food factory
    Sponsored byIFC

    A Formula for Food Processing Pest Management

Popular Stories

dozen white eggs

Nearly 100 Sick in Multistate Salmonella Outbreak, Millions of Eggs Recalled

Business people shaking hands with FDA logo overlay

FDA to Centralize Administrative Functions, Generalize Inspectors

cartoon bacteria petri dish

Researchers Identify Plastic Food Contact Material Properties, Background Microbes that Influence Listeria Biofilm Persistence

building a skilled workforce ebook

Events

August 6, 2026

Beyond Sanitation: Understanding the Hidden System Conditions That Allow Pathogens to Persist

Live: August 6, 2026 at 2:00 pm EDT: Attend this webinar to learn strategies for strengthening environmental control programs through a layered approach to pathogen management.

August 11, 2026

Beyond Sanitization: Reducing Contamination Risk Without Raising Operating Cost

Live: August 11, 2026 at 2:00 pm EDT: Attend this webinar to learn why ambient air is the largest and most overlooked contamination zone in food processing, and what it costs you between scheduled cleans.

August 25, 2026

Don’t Wing It: Bird Control for Food Processing Facilities

Live: August 25, 2026 at 2:00 pm EDT: This webinar will cover why managing bird activity should be a priority for your business, the complexities involved in effective bird control, and proactive strategies to help protect your facility.

View All

Products

Global Food Safety Microbial Interventions and Molecular Advancements

Global Food Safety Microbial Interventions and Molecular Advancements

See More Products

Related Articles

  • New Food Safety Degree Program at University of Arizona

    See More
  • technologist in ppe walking through dairy processing factory

    University of Wisconsin Researcher Establishing Research Program for Cold Plasma in Dairy Food Safety

    See More
  • ADM_Logo2015_900

    ADM Opens Enzyme Lab in California

    See More

Related Products

See More Products
  • 1444333348.jpg

    Handbook of Food Safety Engineering

  • 9781498721776.jpg

    Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes

  • food safety.jpg

    Food Safety Contaminants and Risk Assessment

See More Products

Related Directories

  • Shimadzu Scientific Instrument

    Shimadzu’s extensive portfolio of innovative, proven products offers the speed and sensitivity to address specific laboratory workflows and enable a more efficient, productive laboratory. Whether you are testing for pesticides, PFAS, toxic metals, additives, or something else, Shimadzu can equip your laboratory with solutions that meet or exceed regulatory requirements.
  • Lakeland University

    Lakeland University offers a unique Food Safety & Quality program that blends the sciences of biology and chemistry with best business practices to prepare students for careers in food processing. This is the nation’s first bachelor’s degree program of its kind. Lakeland worked with some of the biggest names in the food business to create this degree program.
  • Deibel Laboratories

    Deibel Laboratories was started in 1967 by Dr. Robert Deibel, a true legend in the field of microbiology. Dr. Deibel is regarded as one of the foremost experts on food borne microbial issues and one of the HACCP “Founding Fathers” who expanded Dr. Howard Bouman’s HACCP Principles from three to five, and provided the first HACCP Short Course to the industry in the 1970’s. From his first testing lab in the hallways of the University of Wisconsin to a network of labs across North America. Deibel Laboratories remains a family owned and operated company under the leadership of Dr. Deibel’s son, C.T. Deibel.
×

Never miss the latest news and trends driving the food safety industry

Newsletters | Website | eMagazine

JOIN TODAY!
  • RESOURCES
    • Advertise
    • Contact Us
    • Directories
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • Newsletters
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • Instagram
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2026. All Rights Reserved BNP Media, Inc. and BNP Media II, LLC.

Design, CMS, Hosting & Web Development :: ePublishing