Mark Obrien

Food Chemistry Recordings from the ACS National Meeting (Anaheim)

Discussion created by Mark Obrien on May 18, 2011
Latest reply on May 18, 2011 by Subha Das

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

SPEAKER :

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

SPEAKER :

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

SPEAKER :

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

SPEAKER :

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

SPEAKER :

Grigor Bantchev

Outcomes