Top Five Chemistry Tips for the Kitchen

Top Five Chemistry Tips for the Kitchen

Joy of Science: Food Chemistry Series

Do you believe “you are what you eat?”  Maybe, but as a chemist, you can certainly let who you are transform what you eat! 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! Knead, melt, marinate or sauté you way into this webinar with Guy Crosby, Science Adviser to America’s Test Kitchen, to learn the top five chemistry tips that no chemist should enter the kitchen without!

 

 

Access to archived ACS Webinars is a benefit to ACS members.  If you are not a member please join or renew now, or contact Member Services at 1-800-333-9511, or email service@acs.org.

 

Download Presentation Slides!

 

Top Five Chemistry Tips for the KitchenA short presentation followed by Q&A with speaker Dr. Guy Crosby, Science Adviser for America’s Test Kitchen and adjunct associate professor of nutrition with the Harvard School of Public Health.

 

What You Will Learn

  • The chemistry behind preserving fruits and vegetables
  • How baking soda changes the texture of food
  • The difference between stale bread and dry bread
  • How chemistry makes short work of cooking stock
  • The secret to really chewy brownies
  • And much more…

 

Webinar Details

Date: Thursday, February 16, 2012

Time: 2:00-3:00 pm ET

Fee: Free

 

Meet the Experts

Guy Crosby is the science adviser for America’s Test Kitchen. He began working for Cook’s Illustrated as a consulting editor in early 2005. He worked as a scientist and research director in the agricultural-products and food-ingredients businesses for more than 30 years. Guy earned a B.S. in chemistry from the University of New Hampshire and a Ph.D. in organic chemistry from Brown University, and he has been a postdoctoral research associate and part-time instructor of chemistry at Stanford University. Guy is a full-time associate professor in the Department of Chemistry and Food Science at Framingham State University, and he’s an adjunct associate professor of nutrition with the Harvard School of Public Health. Guy is a professional member of the Institute of Food Technologists and a popular local speaker on the science of cooking.

 

Dr. Sara Risch is the principal in the consulting firm of Science By Design, which she founded in 1993. She provides technical assistance in product development, packaging, and regulatory issues to food packaging companies and related industries. She is currently Director of Global R&D and QA for Popz Microwave Popcorn.

 

 

 

The Fine Print

ACS Webinars™ does not endorse any products or services. The views expressed in this presentation are those of the presenters and do not necessarily reflect the views or policies of the American Chemical Society.

 

 

12 Responses to “Top Five Chemistry Tips for the Kitchen”

  1. Patrick L Coleman says:

    Would love to participate but it’s during AAAS meeting.

  2. admin says:

    Dear Patrick – when you return home, you may watch the recording and slides on our website about one week after the live presentation at http://acswebinars.org/crosby. Enjoy the meeting. — ACS Webinars

  3. paul jones says:

    Guy, What a great treat to “hear” from you out of the blue!!. I’ve often wondered in more recent years how your career has been developing.

    You probably know about the death of Robert Lyle in 2011.

    I’d love to hear from you.

    Paul

  4. Jim Cella says:

    I will not be able to attend/participate in the live discussion but will certainly watch the recording when it becomes available on your website

  5. admin says:

    Thanks Jim, be sure to look for it at http://acswebinars.org/crosby. Thanks. — ACS Webinars

  6. Paul Smithson says:

    I am in class all of the early afternoon on Thursdays, when almost all the webinars are scheduled. Is there any way to view the slides and/or hear the presentation after the fact?

  7. Kat Wollyung says:

    This occurs when I’m at work and I can’t participate at that time. Do I still need to register to watch the recording later? Sounds like a fun topic!

  8. admin says:

    Dear Paul, thank you for your interest in the webinars and thanks for writing in. All webinars are recorded and the recording (and slides) are posted after the event. Thanks, ~ACS Webinars

  9. admin says:

    Dear Kat, thanks for your interest in the webinars. The recording will be available here and on YouTube; you do not have to register to watch the recording, but the recording are posted within the week after the event. Thanks, ~ACS Webinars

  10. Tom Upshaw says:

    Excellent webinar, very interesting. When will the presentation be available? Thanks.

  11. admin says:

    The presentation recording and slides are now available at http://acswebinars.org/crosby. Thanks for watching. — ACS Webinars

  12. admin says:

    Paul:

    Thank you for the comment. We will pass it along to Guy.

    Sincerely,

    Erik Holderman
    ACS Webinars

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