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Food (Chemicals & Materials)

Cheers! The Chemistry of Wine

AIChE Webinar
Feb 1, 2012
Dr. Ariel Fenster

This webinar provides all the necessary information to fully appreciate this best companion of good food. It presents the history of wine as well as the chemical aspects of fermentation and of aging.

Molecular Gastronomy: The Science of Flavor

AIChE Webinar
Oct 26, 2011
Professor Peter Barham

What gives food its flavor? What makes some foods taste really good while others can be mediocre or even disgusting? How far can science go in answering these and other questions that are so important for domestic cooks and chefs alike?
In this webinar, Professor Peter Barham addresses these and other questions.

Innovations in Food Processing

March
2003
Fluids and Solids Handling
B. G. Swanson, G. V.  Barbosa-Cánovas, M. F. San Martín
Today's savvy consumers want processed foods to look freshly prepared, while still meeting all safety requirements. Conventional thermal treatments are inadequate to fulfill this demand. New nonthermal techniques, such as pulsed-electric fields, are...
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