Food Chemistry Series

Food Chemistry Series

Joy of Science: Food Chemistry Series

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!

(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.


8 Responses to “Food Chemistry Series”

  1. dawood afzal says:

    I am interesting in food chemistry and cooking science.

  2. Valentin Popa says:

    I am interested in a cooperation concerning polyphenols utilization in the food chemistry.
    Valentin Popa

  3. Christer Bjorklund says:

    I am very much interested in the various topics presented. Is it possible to get a written text that would allow me to read and get an essence of what the lecturers presented.

    Christer Bjorklund
    Dr Tech, and a long time member of ACS

  4. admin says:

    Dear Christer: Please link to each event page and look at the “What you will learn” bullets provided for each event. For example, here is the link for Advanced Wine Chemistry with the bullets ( Thank you.
    -ACS Webinars

  5. Callie bergeris says:

    Will the presentation be available for view on your web site? I know a 10 year old for whom this is perfect, but he is in school at that time. Thank you.

  6. admin says:

    Dear Callie — That is great! Never too early to start. Yes, the recording and slides will be posted on our website in about a week at Enjoy. — ACS Webinars

  7. Kimberly Smith says:


    I received an email in July of 2011 containing a link to “Cheers! The Chemistry of Wine”. The link has expired, and I would appreciate any provision you could make to allow me to view this site as I am very interested.

    I sincerely thank you for time your time and assistance.

    Kimberly Smith

  8. admin says:

    Kimberly — Thank you for requesting to see this webinar. Please watch at Enjoy.

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