Learn how your knowledge of chemistry can enhance your cooking. Join Guy Crosby, back by popular demand – as he enthralls us with chemical reactions that occur during the preparation of food which determine how flavors develop. Guy will explore the chemical reactions behind three sources of flavors: those created by enzymes, the caramelization of sugars and the Maillard reaction in browning proteins. He will also explore how storage affects food flavor. Come and equip yourself with the knowledge that will make you a titan in the kitchen. Ready to cook?
What You Will Learn
- The role of flavor in food selection
- Three sources of flavor in food
- Applications of culinary chemistry in the development of food flavor
- And much more!
Date: Thursday, September 20, 2012
Time: 2:00-3:00 pm ET
Meet Your Experts
Guy Crosby is the science adviser for America’s Test Kitchen. He began working for Cook’s Illustrated as a consulting editor in early 2005. He worked as a scientist and research director in the agricultural-products and food-ingredients businesses for more than 30 years. Guy earned a B.S. in chemistry from the University of New Hampshire and a Ph.D. in organic chemistry from Brown University, and he has been a postdoctoral research associate and part-time instructor of chemistry at Stanford University. In August of 2011 he retired from full-time teaching, but continues teaching food science as an adjunct associate professor at the Harvard School of Public Health. Guy is a professional member of the American Chemical Society (44 years) and the Institute of Food Technologists and a popular local speaker on the science of cooking.
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.