Check out these Food Chemistry sessions that were recorded at the Spring ACS National Meeting in Ahaheim. These sessions were part of the Agricultural & Food Chemistry (AGFD) symposium: IYC Public Appreciation of Agricultural and Food Chemistry: Food Tastes Good!
Chemistry underlying the differences between cheese varieties
Track : IYC Public Appreciation of Agricultural and Food Chemistry: Food Tastes Good!
Program Code: 10-03-0065
Date: Tuesday, March 29, 2011
Time: 8:35 AM to 9:00 AM EST
Michael Tunick
Discovery of a new generation of highly potent bitterness blockers
Date: Tuesday, March 29, 2011
Time: 9:00 AM to 9:25 AM EST
Ioana Ungureanu
Hyperspectral image analysis of mango fruits during storage
Track : IYC Public Appreciation of Agricultural and Food Chemistry: Food Tastes Good!
Program Code: 10-03-0067
Date: Tuesday, March 29, 2011
Time: 9:25 AM to 9:50 AM EST
Yoshio Makino
Flavor chemistry of the "Bloody Mary" cocktail
Track : IYC Public Appreciation of Agricultural and Food Chemistry: Food Tastes Good!
Program Code: 10-03-0068
Date: Tuesday, March 29, 2011
Time: 10:05 AM to 10:30 AM EST
Neil Da Costa
Synthesis and characterization of sulfide modified vegetable oils
Track : IYC Public Appreciation of Agricultural and Food Chemistry: Food Tastes Good!
Program Code: 10-03-0069
Date: Tuesday, March 29, 2011
Time: 10:30 AM to 10:55 AM EST
Grigor Bantchev
This is fantastic! Thanks for posting!