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Protecting Your Laboratory Data: Cybersecurity at Waters
With the ever-present threat of cyberattacks, safeguarding laboratory data has become a top priority for scientists across the globe. Many labs are accelerating digitalization efforts, but that could expose their data to greater risks. The Increase in Lab Digitalization: Effects on Cybersecurity As it turns out, the increase in digitalization, particularly the shift to the…
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Connecting Scientists with Next-Generation Informatics
As lab operations evolve in increasingly regulated environments, informatics software must develop in sync to meet the needs of scientists and lab managers. That’s why we have developed waters_connect, a groundbreaking informatics platform with the capabilities to fulfill the data management and enable the analysis needs of modern-day labs. Read on to learn how the...
Purpose-Driven Philanthropy to Leave the World Better Than We Found It
“Philanthropy” is broadly defined as an active effort to promote human welfare. Well, at Waters, we act with focus, urgency, and a deep sense of purpose—the world needs us to—and we apply these same principles to our volunteerism and charitable giving. A simple framework helps ensure our donations of time and money create meaningful impact...
Modern Perspectives on Method Development
Hear from Dr. Fadi Alkhateeb, a Waters Senior Separations Scientist on the approach and tools used to design and develop fit-for-purpose methods.
Innovating Alongside Others – Before “Open Innovation” Was a Thing
Learn how Waters and the industry will honor our founder, Jim Waters, by celebrating his contributions to the world of science and innovation.
STEM Internship Program: Education, Exposure, Experience
In partnership with Team New England and Jeremiah E. Burke High School, Waters welcomed students to a STEM internship program focused on education, exposure and experience.
Determination of Acrylamide in Processed Foods
A requirement for many food processors is to understand the levels of acrylamide in their products and to reduce those levels if possible. Acrylamide is a process contaminant that forms in starchy foods when they are baked, roasted, or fried. A reaction between an amino acid and reducing sugars, known as a Maillard reaction, is...
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