The Chemistry Magic Behind Popcorn
Joy of Science Channel: Culinary Chemistry Series
Discoveries in Mexico and Peru suggest that the earliest popcorn parties date back to cave people thousands of years ago. Undoubtedly, in roasting corn over an open fire and quickly collecting the popped kernels, the three-second rule was born. Legend has it that popped corn was first shared with the pilgrims during the first Thanksgiving. In modern times, popcorn has exploded as a favorite snack in the United States and is fast bursting into international fame. Americans consume an estimated 17 billion quarts of the white fluffy stuff every year. How has chemistry aided in making popcorn a favorite treat?
“The Chemistry Magic Behind Popcorn” A short presentation followed by Q&A with speaker Dr. Sara Risch, Popz .
What You Will Learn
- Ever wonder why and how popcorn pops?
- The differences between regular corn and popcorn
- Challenges in flavoring popcorn
- Popcorn is a good for you snack
- And much more…
- Enjoy this article and video from ChemMatters, An ACS educational publication, on how microwaves heat our favorite foods like popcorn.
- Teaching guide for educators on popcorn.
ChemMatters – Episode 4: How Do Microwaves Work? from ACS Pressroom on Vimeo.
Webinar Details
Date: Thursday, April 19, 2012
Time: 2:00-3:00 pm ET
Fee: Free
Meet Your Expert
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
Bill Courtney is the chef/owner of Cheese-ology Macaroni & Cheese, located in the University City Loop, just west of the city of St. Louis, Missouri. Following completion of his undergraduate degree in Chemistry at the University of Missouri – Columbia, Bill worked a short time as a Q.C. Chemist for ConvaTec. A shift in interest eventually took Bill to the The Genome Institute at Washington University, where he spent 9 years working with the leading genetic and genomic research scientists in the United States. In a radical move, Bill struck out on his own to open Cheese-ology, the culmination of years of a self-described “un-natural obsession” with Macaroni & Cheese. Open since June 2010, Cheese-ology Macaroni & Cheese features over 15 varieties of Macaroni & Cheese to satisfy any Mac & Cheese craving.
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.
Oops, posted it too soon!
So, it was mentioned that the kernels expand 40-50 times their initial volume. Is the expanded volume made up mostly of air? If yes, does it mean that one is consuming a lot of air when eating popcorn?
Thanks.
Jaideep — great question. Please post to the website (http://acswebinars.org/risch) so others might respond. — ACS Webinars