Tasty Culinary Chemistry
Joy of Science Channel: Food Chemistry Series
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?
Download Guy’s Presentation Slides
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!
Webinar Details
Date: Thursday, September 20, 2012
Time: 2:00-3:00 pm ET
Fee: Free
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.
I would would love to see this webinar. Could it be made available in the evening or on a weekend for those of us who are at our job sites at 2pm?
Dear Leo – If you are able to attend the live presentation, don’t worry, the presentation will be recorded and provided on our website at http://acswebinars.org/tasty-culinary-chemistry within one week after the event. Enjoy! — ACS Webinars
I wonder if I might ask a question now, perhaps to be answered during the webinar. How does microwave cooking influence flavor? I remember my mom boiling hot dogs when I was a kid. Then we got a microwave oven and the hot dogs tasted differently. I’m curious to know why. Thanks.
Rashelle:
Thank you for your proactive question before the webinar. I will pass it along to Mr. Crosby for him to answer.
Sincerely,
Erik
ACS Webinars
Would love to participate. Anyway it can be re-aired in the evening?
A recording of the webinar will be posted on this website a week after it has been broadcast.
Will you be discussing the damages that cooking (heating,marinating etc.) has on nutrient molecules (proteins, vitamins and such)?
I see above where you mentioned the “browning of proteins”. Yes we can brown most things with sustained heat/fire exposure, but it seems counter to what chemistry knows about the damage that can be done to proteins and enzymes.
Thank you for the question Oliver. We will pass it along to Guy.
My favorite food is Avocado mixed with brown sugar, lime juice and little bit of milk powder. If anybody needs the recipe I will give it to you.
Would you please help me, I couldnt see this webinary thanks a lot
Thanks for Sharing Chmmi!
Hello Elina,
I am sorry that you were unable to see the webinar. A recording of the webinar will be posted on our website within one week at: http://acswebinars.org/tasty-culinary-chemistry
I want to download the slides for this webinar-I signed up and participated today but the download the slides after the seminar web address slide diappeared right after the seminar was completed and I couuld not do it. I need to find out how to get those slides.
I can’t reach any site with the recording of the webinar – it’s October 1 – any forecast when this will be available?
I keep checking for the webinar download to be available, and keeping reading that I need to check back. Am I missing something?
Dear Irene – We experienced some technical problems with this webinar. We expect to post it by Friday, October 5. Please do check back then. Thank you. ACS Webinars.
Michal – We apologize for the inconvenience but we did experience some problems with the recording. We do plan to post the recording by Friday, October 5. Please do come back then. Thank you. — ACS Webinars
How do we download the webinar to replay it?
Thanks for the great webinar Tasty Culinery Chemistry. I have a question about Sous Vide cooking. According to Heston Blumenthal when you are roasting a chicken, for example, that if you can smell the bird as it cooks you are losing flavour, and he advocates a low temp for a longer period to retain flavour. In order to get the delicious flavours produced by the Maillard-Hodge reaction you need to reach 150 degrees C, but sous vide and low temp cooking in general is well below that. Is it that we must choose between the two and sacrifice one type of flavour for another depending on the method chosen, or is it possible to ‘have it all’? Cheers.
All the ACS Webinars are posted one week after their live presenation on the webinar page. You may use the search function to find a past webinar if you remember atleast the subject or part of the title for the webinar. We do not currently allow you to download and save webinars. Thank you and I hope this helps you.