ACS Webinars, Live from New Orleans!

ACS Webinars, Live from New Orleans!


ACS Webinars is hitting the road this April to broadcast some of the excitement LIVE from the ACS National Meeting straight to you. Indulge yourself with a live food chemistry demonstration and then redeem yourself by learning about the chemistry of weight loss. Learn about how developments in lipid self assembly can be applied to medicine and cleaning our environment.  You will also learn how you can win funding for your ideas on how to make products out of waste. We hope you’ll join us!
 
“LIVE Cooking Demo: Egg Science Deconstructed”
 

 
Meet The Experts

César Vega earned his doctorate in Food Science from the University College Cork (Ireland). His areas of expertise include dairy emulsions, the physical chemistry of cocoa and the science of cooking. He has published 20+ peer-reviewed manuscripts and one book. Today he is a research manager at Mars Inc. where he works on the incorporation of cocoa flavanols into foods and provides guidance in the area of food material science. Dr. Vega is a passionate cook. He possesses culinary training from Le Cordon Bleu. He was one of the expert reviewers in Myrhvold’s Modernist Cuisine, is a member of the editorial board of the International Journal of Gastronomy and Food Science, and of Food Biophysics. César is also co-editor of and contributor to The kitchen as Laboratory: Reflections on the Science of Food & Cooking (Columbia University Press, 2012).

 

Shirley Corriher has a B.A. in chemistry from Vanderbilt University. She has problem-solved for everyone from Julia Child to Procter & Gamble and Pillsbury. Shirley has been featured on many cooking programs including “Good Eats!” She authored a regular syndicated column in The Los Angeles Times Syndicate’s Great Chefs series as well as technical articles in the Journal of Biological Chemistry. Her first book, Cookwise: The Hows and Whys of Successful Cooking is a bestseller and won a James Beard Award for excellence.
 
 

“Mediterranean Diet: It’s Not Just for the Mediterranean”
 

 

Meet The Expert
 

Timothy Harlan, M.D., is a practicing internist and Medical Director for the Tulane University Medical Group and serves as the Executive Director of the Tulane University Center for Culinary Medicine. While in medical school, Dr. Harlan wrote “It’s Heartly Fare,” a book characterized as a food manual for patients with cardiovascular disease. Since then he has published seven books translating diet and nutrition information for the lay public. He is publisher of the popular website DrGourmet.com.
 
 
“Future of Lipid Self Assembly: From Drug Delivery to Dispersants for Oil Spills”
 


 
Meet The Expert
 
Dr. John works in the highly interdisciplinary areas of lipid self-assembly, drug and vaccine delivery, and the development of nanostructured materials. He currently leads a consortium project for the Gulf of Mexico Research Initiative (www.gomri.org), called the Consortium for the Molecular Engineering of Dispersant Systems (C-MEDS). This group’s primary objective is to design the next generation of dispersants and understand the fundamentals of the  oil-water interface in the presence of dispersants.
 
 

“Converting Waste into Products: Opportunity for $35 Million Global Grand Challenge Awards”
 

 
Meet The Experts
 

Dr. Young’s extensive background has given her expertise in concrete admixture chemistry, stable isotope applications, polymer synthesis, and small molecule synthesis – including dyes and peptides. At NineSigma, Dr. Young has managed projects including surface modification, materials development, encapsulation, sensors, and personal care. Dr. Young received her B.S. in chemistry from the California Institute of Technology. She also earned a Ph.D. in Organic Chemistry from the Massachusetts Institute of Technology.

 

 

Kirk Andries is the Managing Director of the Climate Change and Emissions Management Corporation . Kirk provides leadership to a virtual organization of independent service providers. He has worked on domestic and international policy issues from a public sector perspective, was a lobbyist in Washington, D.C. representing Canadian interests in international resource management policy and programs, and served as the Executive Assistant to the Minister of Forestry, Lands and Wildlife in Alberta.

 

Acknowledgements

This event is co-produced with ACS Careers and the ACS Younger Chemists Committee

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.

 

30 Responses to “ACS Webinars, Live from New Orleans!”

  1. PRABHAKARA RAO says:

    I may miss one or two but will attend the rest of the Webinars

  2. PRABHAKARA RAO says:

    I may miss one or two wibinars but will attend the rest

  3. PRABHAKARA RAO says:

    The webinars must be interesting

  4. admin says:

    Prabhakara:

    We hope they will be…thank you for signing up!

    Sincerely,

    Erik Holderman
    ACS Webinars

  5. BRDRDRD says:

    Looking forward to some great webinars. Thanks, ACS.

  6. admin says:

    Thank you Derek!

    Hope to see you in NOLA.

    Sincerely,

    Erik Holderman
    ACS Webinars

  7. Laura Keck says:

    I cannot register due to an inadequate security certificate.

  8. admin says:

    Laura:

    Thank you for your interest in ACS Webinars! We have signed you up for the upcoming events and you will recieve an email confirmation with instructions one day before the live event.

    Sincerely,

    Erik Holderman
    ACS Webinars

  9. Joshua Cobb says:

    Ah! You guys should probably mention that Shirley Corriher used to make regular appearances on Good Eats! I can’t think of anything else that would be more appealing to us scientific chefs out there.

  10. admin says:

    Joshua:

    Yes! Egg-cellent point! We shall mention the connection.

    Sincerely,

    Erik Holderman
    ACS Webinars

  11. BK says:

    Thanks ACS for putting together this series of webinars. Without attending meeting, we will get to hear something live form the meeting. Looking forward to some exciting webinars.

  12. admin says:

    BK:
    Thank you for signing up for our LIVE Broadcast from the national meeting…we are looking forward to it!

    Sincerely,

    Erik Holderman
    ACS Webinars

  13. Carolina Chincarini says:

    Looking forward to the webinars. Thanks

    Carolina Chincarini

  14. Quentin Looney says:

    Thank you for sharing the webinar beyond the National Meeting

  15. monica klavano says:

    I am a chemical engineer, textile, and safety expert. I am also trained in genetics and the environment and can speak on all issues including those surrounding the law.

  16. admin says:

    Monica:

    Thank you for your interest in ACS Webinars! If you will be at the National Meeting in the next few days in New Orleans we would love to meet you and discuss future presentation possibilities. If you will not be at the meeting please send us a quick email with your idea for a presentation and we can discuss it from there.

    Sincerely,

    Erik Holderman
    ACS Webinars

  17. Sandra Chiaro says:

    Hi Erik, unfortunely I will be absent from the next meeting at New Orleans.
    I like to suggest for a future webminar to discuss something concerning catalysis for layman or beginners.

  18. lool says:

    nice job

  19. lool says:

    thanl you

  20. lool says:

    chemistry for ever

  21. Linda Bush says:

    Recipe Idea:
    As a savory homage to lemon meringue pie, I’d use the garlic meringue as a topping on a quiche! This might even entice some egg-shy kids I know to try it… they’ll eat ANYTHING that looks like dessert!

  22. Cindy F says:

    Awesome Frittata

    2 eggs
    3 tbsp milk
    1 Italian sausage
    1/4 c onion, diced
    1/4 c red bell pepper, diced
    1/2 jalapeno (optional)
    1 tbsp olive oil
    Salt and pepper to taste
    Grated fresh parmesan cheese
    White truffle olive oil

    Fry up sausage in a frying pan. Add olive oil, onion when sausage is almost browned. Fry mixture until onion is translucent (3-4 min). Add bell pepper and jalapeno and fry for 1 minute. Pour in egg from outside to center of pan, salt and pepper to taste, and cook 3-4 minutes. Sprinkle with parmesan cheese and put under broiler for 3-4 minutes. Place onto serving plate and drizzle with white truffle oil.

  23. Cindy F says:

    BTW, using the garlic-stabilized egg white for the frittata would make it fluffier and add a great flavor!

  24. Rick says:

    Perhaps garlic-stabilized egg whites allows us to make savory île flottante (the classic french dessert)?

    Season garlic-stabilized egg white foam with salt and bring to thick meringue stage. Poach in water or milk.

    Add to a bowl of parmesan creme anglaise:
    2 cups whole milk
    1 cup heavy cream
    1/2 C parmesan
    6 egg yolks (reserved from stabilized egg whites)
    1 tablespoon honey
    salt & white pepper to taste
    Heat cream, milk, and parmesan to simmer a few minutes and thicken/melt cheese.
    Whip egg yolks. Slowly add cream mixture in stream as you stir.
    Season with honey, salt, and white pepper.

  25. Robert says:

    Recipe to use eggwhite foam (I want a cookbook! obviously I need one! LOL).

    Low cholesterol Eggwhite Openface Omelette
    ==========================================
    Whip 6 eggwhites and 1 tsp garlic juice into a foam. Saute in 1 tsp oil chopped vegetables as desired, such as 2 Tbsp onion, 3 Tbsp red pepper, 3 Tbsp mushrooms. Add salt and pepper to taste. When vegetables are softened, add the eggwhite mixture. Flip after 2 minutes. Cook another minute, then serve vegetable side up. Optionally, add shredded cheese immediately after flipping.

  26. admin says:

    Sandra:

    Thank you for your interest in ACS Webinars and thank you for your suggestion for the next meeting!

    If you would like to view any of the ACS Broadcasts Live from New Orleans April 7-10, 2013 you may do so at the link below under “Latest Videos.”

    http://www.livestream.com/acswebinars

    Thank you and we look forward to seeing you at future ACS Webinars.

    Sincerely,

    Erik Holderman
    ACS Webinars

  27. admin says:

    Lina:

    Thanks for joining us!

    Sincerely,

    Erik Holderman
    ACS Webinars

  28. admin says:

    Quentin:

    Your welcome!

    Sincerely,

    Erik Holderman
    ACS Webinars

  29. admin says:

    Prabhakara:

    Thanks for letting us know!

    Sincerely,

    Erik Holderman
    ACS Webinars

  30. admin says:

    Caroline:
    Thank you for your interest in ACS Webinars! I have attached the link for upcoming ACS Webinars and we hope to see you every Thursday @ 2pm ET.

    Upcoming Live ACS Webinars:
    http://acswebinars.org/see-all

    Sincerely,

    Erik Holderman
    ACS Webinars

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