| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
| 29 | 30 | 31 | 1 | 2 February 2, 2012x | 3 | 4 |
| 5 | 6 | 7 | 8 | 9 February 9, 2012x | 10 | 11 |
| 12 | 13 | 14 | 15 | 16 February 16, 2012x | 17 | 18 |
| 19 | 20 | 21 | 22 | 23 | 24 | 25 |
| 26 | 27 | 28 | 29 | 1 | 2 | 3 |
EVENT DATE: Thursday February 16, 2012
Joy of Science: Food Chemistry Series
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!
Read More...EVENT DATE: Thursday February 9, 2012
Milton was a brilliant student of science. Belinda Beverly was queen of the senior class. Now more than ever before, Milton knew he needed chemistry…
Read More...ACS Webinars Extreme Chemistry Series. Join Prof. Darren Griffin, University of Kent, as he explores the frontiers of science and its application in our society.
Read More...EVENT DATE: Thursday January 26, 2012
Joy of Science: Extreme Chemistry Series
What can we learn from “skunk musk” and how nature uses these noxious chemicals? Join a pungent discussion that will penetrate your mind (not your nose)!
Read More...EVENT DATE: Thursday January 19, 2012
Joy of Science: Food Chemistry Series
Should old acquaintance be forgot? Join a bubbly discussion you won’t want to miss!
Read More...EVENT DATE: December 8, 2011.
Join our speaker, Chris Mocella as he describes the delicate chemistry that brings loud sounds and brilliant colorful images to welcome your new year. Just don’t try this at home!
Read More...EVENT DATE: November 17, 2011
Joy of Science Channel: Food Chemistry Series
Learn why old-fashioned, time-staking approaches to cooking still provide the best results.
Read More...EVENT DATE: November 3, 2011.
Joy of Science Channel: Extreme Chemistry Series
Jog your memory and join us with speaker Todd Sacktor, at SUNY Downstate Medical Center, to learn about the future of chemistry and memory! Just don’t forget to register.
Read More...EVENT DATE: Thursday October 27, 2011.
It’s all in the money – chemistry that is! Are you curious about the new dollar? Why the design change? Why now? And how was chemistry used to produce a paper and watermark strong enough to last a lifetime?
Read More...EVENT DATE: August 25, 2011.
Good things come in small packages. Over eight hundred products ranging from food packaging to cosmetics have resulted from nanotechnology research. Yet this is just the beginning. Advances in nanochemistry will continue to create applications that may someday impact global economics and stir debate about environmental and health concerns. Join Dr. Paul Weiss, editor of ACS Nano and Director of California NanoSystems Institute, as he takes us on a journey to discover the role of these tiny materials in our future.
MANY EVENT DATES!
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 on starting in March 2011 for the most delectable webinars this side of the Mississippi!
EVENT DATE: Thursday, August 11, 2011
From grape harvesting to fermentation, advanced chemical analysis is now used to discover what gives wines their taste, aroma and texture. Advances in chemistry help grape growers know when to harvest and vintners monitor the wine as it ferments, enabling them to make subtle changes. Join our expert Dr. Susan Ebeler, from UC Davis, as she discusses advances and innovations in the chemistry of wine that will stimulate your brain and tantalize your palette. Better wine through chemistry! Cheers!
EVENT DATE: Thursday, June 30, 2011.
The ability to control fire for cooking meat was a major advancement in human progress. Sometime in the 20th century, men gathered to brag about their barbecue prowess and “The Great American BBQ” contest was born. Depending on where you’re from, “barbeque” might even be a local sport akin to the Olympics! What’s really behind the best barbecue? Is it the perfect blend of secret seasonings, the marinating, the basting, the wood chips, or is it the chemistry? Whether you’re a BBQ Olympian or just king of the backyard patio, get ready for the chemistry behind one of the most sought after aromas in barbecue – smoke house flavor!
MANY EVENT DATES!
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 on starting in March 2011 for the most delectable webinars this side of the Mississippi!
EVENT DATE: Thursday, May 26, 2011.
Humans, like many cartoon mice, love cheese. From snacks, to toppings & as a staple in recipes, cheese has become a mainstay in kitchens everywhere. A trip to your local grocers will reveal various types and numerous brands to taste, smell, and enjoy. But what is the chemistry behind this delectable food? How does the aging process enhance the texture and flavor? Join our speaker, Michael Tunick, with the USDA, as he discusses the art and science of cheese making and enjoy a discussion that stimulates your taste buds, tickles your nose, and leaves your mouth watering!
MANY EVENT DATES!
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 on starting in March 2011 for the most delectable webinars this side of the Mississippi!
EVENT DATE: Tuesday, May 24, 2011.
This year we participate in a global celebration of chemistry – the International Year of Chemistry (IYC2011)! The year concludes with the third and fourth quarter topics of Materials and Health. Be informed. Join us as our speakers discuss resources and exciting upcoming events that demonstrate the properties of materials and nanomaterials and the relationship between chemistry and health.
EVENT DATE: Thursday, April 28, 2011
La vérité est dans le vin, as the French say, “The truth is in the wine.” It is also said that a meal without wine is like a day without sunshine. Recent studies suggest that moderate wine consumption is beneficial to health. Join our speaker, Ariel Fenster of McGill University, to uncork everything you need to know to fully appreciate this best companion of good food. Ariel’s presentation will cover the history of wine as well as the chemical aspects of fermentation and of aging. Whether you’re the experienced oenophile or the wine lover “in waiting,” this event is sure to be a pleasure for all. Santé!
MANY EVENT DATES!
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 on starting in March 2011 for the most delectable webinars this side of the Mississippi!
EVENT DATE: Thursday, March 31, 2011.
Do you like your beer malty? Hoppy? Smooth? Light? Dark? With over 1,500 professional breweries and many dedicated home brewers, the United States takes the lead in producing this popular alcoholic beverage. Whether you’re a seasoned home brewer or just like to go “where everybody knows your name,” you don’t want to miss Dr. Charlie Bamforth, brewskie extraordinaire and Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at UC Davis, as he brews up advanced insights and explanations about the chemistry behind beer brewing!
MANY EVENT DATES!
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 on starting in March 2011 for the most delectable webinars this side of the Mississippi!
EVENT DATE: Tuesday, December 7, 2010.
Do you know that 2011 has been designated as the International Year of Chemistry (IYC2011)? Get ready for an exciting year of celebrating chemistry! We invite you to learn more about the benefits of participating in this global celebration and the resources available to you. Join us as Lynn Hogue (Chair, ACS Committee on Community Activities) and Judy Benham (Chair, ACS International Activities Committee) moderate the event on upcoming activities, tips, and resources you can use to celebrate the theme. Don’t miss live Q&A opportunities after the presentation!
EVENT DATE: Thursday, June 17, 2010.
How would you like to shape your scientific legacy? Get inspired with remarkable life stories of great scientists. David Walt’s Laboratory at Tufts is world-renowned for its pioneering work that applies micro and nanotechnology to urgent biological problems. Join us as David Walt, an accomplished educator, researcher, and entrepreneur shares his journey and his passion for science and innovation. Learn how to uncover your passion and build your own journey!
