Join ACS Webinars and ACS Education Division as we explore the Sweetest Day and the chemistry of sweetness. Haven’t heard of the Sweetest Day? It’s a little know holiday that celebrates those that bring sweetness in to your life through gifts of candy and sweets. Whether or not you have a sweet tooth, join us for a discussion on the sweet science behind candy making as well as a few tips on how to make a treat or two for those that sweeten your life.
Download Sally’s Slides
What You Will Learn
- Everything you ever wanted to know about sugar and confections
- How to take a concept such as thermodynamics and relate it to food chemistry
- How relate a concept in food science that will engage students throughout the lesson
- And much more!
- Sally’s website with recipes http://www.esmschools.org/webpages/smitchell/index.cfm?subpage=33993
- “On Food and Cooking” by Harold McGee
- “Cookwise” by Shirley O. Corriher
Date: Thursday, October 18, 2012
Time: 2:00-3:00 pm ET
Meet Your Experts:
Sally Mitchell is The ACS James Bryant Conant award winner and a nationally recognized educator and chemist. She is best known for her presentations on incorporating food chemistry into the chemistry classroom. Sally teaches chemistry at East Syracuse Minoa High School and is working on her doctorate at Syracuse University in Chemistry Education.
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
This episode of ACS Webinars™ is co-produced with the ACS Education Division. Learn more about chemistry and education by clicking here
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.