Humidity and Moisture Calibration Workshop
This practical one-day course will introduce you to humidity generation, calibration and measurement, along with the conceptual framework for understanding the various limitations in humidity measurements.
Humidity is often a critical measurement. For example, in the export of food there is an increasing risk of products being rejected or spoilt through inadequate humidity control during storage or transit. Humidity is the second most important parameter, after temperature, to be considered in the product cycle. Poor humidity control can lead to poor quality, poor shelf life or weight loss, as well as poor energy usage.
Principal Research Scientist | Temperature and Humidity
Jeremy was brought into the Measurement Standards Laboratory in 1997 to establish the national humidity standard and quickly developed links with industry and other research organisations with a survey of NZ needs, and with his peers in other national humidity laboratories, through a survey of their calibration laboratories and practice. With the help of his colleague Ross Mason, Jeremy opened MSL’s humidity laboratory in 2000 and since then the laboratory has provided NZ and overseas users with state-of-the-art humidity calibrations over a wide range of humidity and temperature, ensuring where possible that the performance of the instrument under calibration is tested under the full range of conditions under use. Since 2002, Jeremy and Ross have provided numerous humidity training workshops in the main centres.
Following his attendance at the 3rd International Symposium for Humidity and Moisture (1998) in London, Jeremy has been active in the international humidity community through conference presentations, journal publications, membership of international committees (of CIPM.CCT, APMP.T and IAPWS), and international collaborations. He was technical co-chair (humidity and moisture) for the Joint ISHM-TEMPMEKO 2010 conference in Slovenia and guest editor for the International Journal of Thermophysics. He is a co-founder of the New Zealand Association for the Properties of Water and Steam (NZAPWS), and is a member of the SCOR/IAPSO/IAPWS Joint Committee on Seawater.
Jeremy has been a technical expert for several IANZ accredited laboratories in New Zealand and for NMIs in the Asia-Pacific region.
The Course is Suitable For:
The course is relevant to any personnel who use or check relative humidity, dew point or other hygrometers as part of laboratory testing, plant installation or monitoring and maintenance tasks. Staff involved in laboratory accreditation and QA programmes will find it especially useful.
General Programme and Learning Outcomes
The course focuses on the use, care and calibration of thermometers. Topics include:
- Humidity concepts and definitions
- Methods of humidity measurement
- Selection and use of hygrometers
- Humidity generation and standards
- Calibration and traceability
- Recommended practices
Students will receive a course attendance certificate.
Date and Venue
To be scheduled
MacDiarmid Centre, Callaghan Innovation
69 Gracefield Road, Gracefield
Approximately 45 minute drive from Wellington Airport, 30 minutes from Wellington CBD
- 8:30am - 9:00am
Welcome tea and coffee
- 9:00am - 5:00pm
All courses commence at 9:00am sharp. All courses are expected to end by 5:00pm unless otherwise noted in the registration page.
Catering includes Morning Tea, Lunch and Afternoon Tea. Please indicate dietary requirements on the registration form.