Flavor Pairing Chemistry for Thanksgiving: A Holiday Special

Flavor Pairing Chemistry for Thanksgiving: A Holiday Special

Joy of Science Channel: Food Chemistry Series 

Most people think that turkey goes great with cranberries, but what about kiwis and oysters? What makes two different foods work together? The answer could lie in the chemistry. Join Bernard Lahousse as he explains that pairing foods that share common basic flavor profiles on a molecular level can lead to some interesting combinations. He will share the results of his research which aims to inspire chefs to create new taste combinations influenced by scientific research.

 

Click here to Download Bernard’s Slides

 

 

 

What You Will Learn

  • What is Foodpairing and what it is not
  • How to use Foodpairing
  • Case studies in food industry (Europe, US and Japan)
  • Foodpairing applied on Thanksgiving
  • And much more!

 

Additional Resources

 

Webinar Details

Date: Thursday, November 15, 2012

Time: 2:00-3:00 pm ET

Fee: Free

 

Meet Your Experts

Bernard Lahousse has worked as a research and development manager at several food companies and as a consultant for innovation processes for various global enterprises. Lahousse organized already 3 Foodpairing events (ranked as one of the most innovative culinary events worldwide) where several of the world’s greatest chefs, including Heston Blumenthal, Albert Adrià,… discussed how they use Foodpairing.com for their own creations. In 2009 Lahousse’s passion led him along with Johan Langenbick and Peter Coucquyt, to start the Belgian-based food research company, Sense for Taste. The company’s mission is to develop methodologies to support chefs in their creativity and create tools for more efficient new product development. Here, Lahousse puts his bio-engineering degree to good use as the company’s science director.

 

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 this presentation are those of the presenters and do not necessarily reflect the views or policies of the American Chemical Society.

 

 

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