Archive for the 2011 Food Chemistry Channel

ACS Webinars, Live from New Orleans!

Event Date: April 8 & 9, 2013

ACS Webinars is hitting the road this April to broadcast some of the excitement LIVE from the ACS National Meeting straight to your computer.

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Toast the New Year with Champagne Chemistry

EVENT DATE: Thursday January 19, 2012

Joy of Science: Food Chemistry Series

Should old acquaintance be forgot? Join a bubbly discussion you won’t want to miss!

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The Chemical Keys to Thanksgiving Dinner

EVENT DATE: November 17, 2011

Joy of Science Channel: Food Chemistry Series

Learn why old-fashioned, time-staking approaches to cooking still provide the best results.

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Top Five Chemistry Tips for the Kitchen

EVENT DATE: Thursday February 16, 2012

Joy of Science: Food Chemistry Series

Trade your lab coat for an apron and bring your skills from the bench to the table for a helping of gastronomic chemistry that is downright delicious!

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Advances and Innovations in Wine Chemistry

EVENT DATE: Thursday, August 11, 2011
From grape harvesting to fermentation, advanced chemical analysis is now used to discover what gives wines their taste, aroma and texture. Advances in chemistry help grape growers know when to harvest and vintners monitor the wine as it ferments, enabling them to make subtle changes. Join our expert Dr. Susan Ebeler, from UC Davis, as she discusses advances and innovations in the chemistry of wine that will stimulate your brain and tantalize your palette. Better wine through chemistry! Cheers!

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Advanced Culinary Chemistry — Sizzles for the Summer

EVENT DATE: Thursday, June 30, 2011.
The ability to control fire for cooking meat was a major advancement in human progress. Sometime in the 20th century, men gathered to brag about their barbecue prowess and “The Great American BBQ” contest was born. Depending on where you’re from, “barbeque” might even be a local sport akin to the Olympics! What’s really behind the best barbecue? Is it the perfect blend of secret seasonings, the marinating, the basting, the wood chips, or is it the chemistry? Whether you’re a BBQ Olympian or just king of the backyard patio, get ready for the chemistry behind one of the most sought after aromas in barbecue – smoke house flavor!

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Food Chemistry Series

MANY EVENT DATES!
Ever wonder what gives your beer its taste? Your wine its flavor? Your cheese its rich, creamy texture or why Texas BBQ is always done just right? (Hint: answers found below!) Whether you prefer beer and barbecue or possess a more refined palette and prefer wine and cheese (or both!), brew, taste, savor, and sizzle, but don’t fizzle – join us on starting in March 2011 for the most delectable webinars this side of the Mississippi!

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The Chemistry of Cheese and Why We Love It

EVENT DATE: Thursday, May 26, 2011.
Humans, like many cartoon mice, love cheese. From snacks, to toppings & as a staple in recipes, cheese has become a mainstay in kitchens everywhere. A trip to your local grocers will reveal various types and numerous brands to taste, smell, and enjoy. But what is the chemistry behind this delectable food? How does the aging process enhance the texture and flavor? Join our speaker, Michael Tunick, with the USDA, as he discusses the art and science of cheese making and enjoy a discussion that stimulates your taste buds, tickles your nose, and leaves your mouth watering!

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Cheers! The Chemistry of Wine

EVENT DATE: Thursday, April 28, 2011
La vérité est dans le vin, as the French say, “The truth is in the wine.” It is also said that a meal without wine is like a day without sunshine. Recent studies suggest that moderate wine consumption is beneficial to health. Join our speaker, Ariel Fenster of McGill University, to uncork everything you need to know to fully appreciate this best companion of good food. Ariel’s presentation will cover the history of wine as well as the chemical aspects of fermentation and of aging. Whether you’re the experienced oenophile or the wine lover “in waiting,” this event is sure to be a pleasure for all. Santé!

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Advanced Chemistry of Beer and Brewing

EVENT DATE: Thursday, March 31, 2011.
Do you like your beer malty? Hoppy? Smooth? Light? Dark? With over 1,500 professional breweries and many dedicated home brewers, the United States takes the lead in producing this popular alcoholic beverage. Whether you’re a seasoned home brewer or just like to go “where everybody knows your name,” you don’t want to miss Dr. Charlie Bamforth, brewskie extraordinaire and Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at UC Davis, as he brews up advanced insights and explanations about the chemistry behind beer brewing!

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