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Contributor III

ACS Webinars: Food Chemistry Series

Ever wonder what gives your beer its taste? Your wine its flavor?  Your cheese its rich, creamy texture or why Texas BBQ is always done just right? Whether you prefer beer and barbecue or possess a more refined palette and prefer wine and cheese (or both!), brew, taste, savor, and sizzle, but don’t fizzle – join us on the last Thursday of each month from March – June 2011 for the most delectable webinars this side of the Mississippi! Let’s savor the chemistry!

Click on a date to Register!

What You Will Learn

  • The chemistry that underpins the quality of beer (foam, color, clarity, flavor)
  • The “science” of wine appreciation & making – its history and health benefits
  • Which compounds form during cheese manufacturing and why
  • Protein chemistry and the benefits of long/slow barbeque
  • And much more…
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3 Replies
New Contributor

Re: ACS Webinars: Food Chemistry Series

Will these have real chemistry?  The last one was a total waste of time - blather by the guest speakers, little chemistry, recipes that my 7 year old grandson could have done

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New Contributor III

Re: ACS Webinars: Food Chemistry Series

     Good  day,  Sandy  Portnoy.   If  your  want  to have  the  real  chemistry,   your  must to know  how  any  products  acts  with human  body   and   You  can  rule  this  process.   Sergey

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Contributor II

Re: ACS Webinars: Food Chemistry Series

For those of you in the San Francisco Bay Area, note that the speaker for the March 31 webinar, Dr. Charles Bamforth, will also be the speaker at a joint April section meeting of the California and Santa Clara Valley Sections.  If  you're interested in attending, give our section office manager a call at (510) 351-9922.

“Beer: The great scientific medium”
Dr. Charlie Bamforth, Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at UC Davis.

Thursday, April 28, 2011

Devils Canyon Brewing Company
111 Industrial Way, Suite # 7
Belmont, CA 94002
(650) 592-2739

6:30pm: Networking & Beer Tasting
7:00pm: Dinner Buffet featuring Pub Grub  ($27, which includes a beer sampler or a pint)
7:30pm: Presentation

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