Is it possible to make tasty ice cream in a plastic bag with simple ingredients? Yes it is -but only with a spoonful of chemistry and a pinch of physics! Join us as renowned food scientist, Dr. Cesar Vega, coauthor of The Kitchen as Laboratory, illustrates how using partition coefficient knowledge and the freezing process can help you make delicious ice cream.
Sunday, August 19
12:00-1:00 PM ET
Join Virtually: Register below
(or if you are attending ACS National Meeting, join in-person at the Pennsylvania Convention Center, Room Bridge West, next to Hall A/B)
Meet your Expert
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 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).
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.