This workshop will present the fundamentals of RAMAN & SERS technology from Professor Lili He and her team in food science! 

Course topics will include:

  • Fundamentals of Raman & SERS
  • Hands-on demonstrations
  • Applications in chemistry, biology and engineering nanoparticles
  • Equipment Demonstrations
  • Industry Application
  • Poster Sessions showcasing the latest advancements in SERS tenchology

Course Fees
Registration includes program proceedings, presentations, continental breakfast, lunch and a networking reception.

Professional Registration

  • Early Bird: $995.00
  • After November 2nd: $1035.00

Cancellation policy: Conferees canceling their registration before the close of business on December 6, 2018, will receive a full refund of their fees minus a $60.00 cancellation-processing fee

The meeting will be held in the Murray D. Lincoln Campus Center and IALS Building. For GPS purposes, the Campus Center (including the attached Campus Center Parking Garage) is located at 1 Campus Center Way, Amherst MA 01003.

How to Register
To register, simply click "Register Now" above! You will be prompted to create an account (or login to your account if you already have one from another event with us) and will then be brought through the registration form. During the registration process you will select a payment method: payment is accepted by credit/debit card using our secure online gateway, or by check.

Registration is accepted on an individual basis, but you can register multiple attendees under one account. To register multiple attendees first complete the registration for one person. Next, while still logged in, click "Registrations" in the toolbar at the top of the page. Finally, click the "Create Additional Registration" button and enter the details for the next attendee. Instructions on the form will help guide you through, but please contact us if you need assistance.

For additional registration information please contact the Registration Office at 413-577-8102 or
For additional course related details please contact Amanda Kinchla at