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!
“Top Five Chemistry Tips for the Kitchen” A 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…
Date: Thursday, February 16, 2012
Time: 2:00-3:00 pm ET
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.