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 for the most delectable webinars this side of the Mississippi! Let’s savor the chemistry!
Click on a date to Register!
- March 31, 2011 – Advanced Beer Chemistry and Brewing
- April 28, 2011 – Cheers! The Chemistry of Wine
- May 26, 2011 – The Chemistry of Cheese and Why We Love It
- June 30, 2011 – Advanced Culinary Chemistry – Sizzles for the Summer
- August 11, 2011 – Advances and Innovations in Wine Chemistry
- November 17, 2011 - The Chemical Keys to Thanksgiving Dinner
- January 19, 2012 - Toast the New Year with Champagne Chemistry
- February 16, 2012 - Top Five Chemistry Tips for the Kitchen
- March 15, 2012 - More Advanced Beer and Brewing – Tips, Tricks, and Tidbits You Wish You Knew
- April 19, 2012 – The Chemistry Magic Behind Popcorn
(Join LIVE to maximize your Q&A opportunity with the experts. ACS Webinars recordings will be available a week after the event. Click on the date to access recordings)
What You Will Learn
- The chemistry that underpins the quality of beer (foam, color, clarity, flavor)
- The “science” of wine appreciation & making – its history and health benefits
- Which compounds form during cheese manufacturing and why
- Protein chemistry and the benefits of long/slow barbeque
- And much more…
Meet Your Experts
Dr. Charlie Bamforth is Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at UC Davis. He has been part of the brewing industry for over thirty two years. His latest contributions have been The Brewmaster’s Art (A 7-CD recording in The Modern Scholar series) and Beer is Proof God Loves Us: Reaching for the Soul of Beer and Brewing (FT Press).
Ariel Fenster teaches at McGill University, where he is a founding member of the Office for Science and Society, an organization dedicated to disseminating up-to-date information in the areas of food, food issues, medications, and the environment and health topics in general. He appears regularly on TV and radio to discuss health, environmental and technology issues and has presented numerous science segments for children’s television.
Michael Tunick has been a Research Chemist with the USDA’s Agricultural Research Service since 1985. He helped develop a low-fat Mozzarella cheese for the National School Lunch Program, devised methods for detecting mislabeled cheese for US Customs, and is currently comparing fatty acids in milk from cows fed on pasture and on grain.
Kent Kirshenbaum is an Associate Professor of Chemistry at New York University. In 2007, Kent’s collaboration with an assembled group of scholars, scientists, chefs, writers, journalists, performance artists, and food enthusiasts along with Chef Will Goldfarb of WilPowder resulted in the Experiemental Cuisine collective. This group seeks to develop a broad-based and rigorous academic approach that employs techniques and approaches from both the humanities and sciences to examine the properties, boundaries, and conventions of food. Kent is also known as an investigative chemist, has published many articles and once appeared on the Food Network’s “Food Detective” program.
Dr. Susan Ebeler is a professor in the Department of Viticulture and Enology at the University of California, Davis. Her research focuses on chemistry and analysis of flavor compounds in grapes, wines and other foods. She also studies the chemical mechanisms for observed health effects of wine and food components. Dr. Ebeler teaches classes on Grape and Wine Analysis, Food and Beverage Flavor Chemistry, and Instrumental Analysis of Foods.
ACS member Harold McGee has been writing about the science of food and cooking for 30 years, and was recognized with the 2008 Grady-Stack Award for interpreting chemistry to the public. His encyclopedic book On Food & Cooking: The Science & Lore of the Kitchen is a standard text in culinary schools. His latest book, a cookbook companion, is Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes. He also writes a column, “The Curious Cook,” for the New York Times.
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 Director of R&D and QA for Popz Europe, a microwave popcorn company. Prior to joining Popz, she had her own consulting business, working with food, flavor and packaging companies. She received her both her B.S. and Ph.D. in Food Science from the University of Minnesota. She has an M.S. in Food Science from the University of Georgia. Her work has focused primarily on microwave foods and food-package interactions.
The Fine Print
ACS Webinars™ does not endorse any products or services. The views expressed in these presentations are those of the presenters and do not necessarily reflect the views or policies of the ACS.