Food (Chemicals & Materials)

Cheers! The Chemistry of Wine

AIChE Webinar
Feb 1, 2012
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...

Molecular Gastronomy: The Science of Flavor

AIChE Webinar
Oct 26, 2011
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...

Innovations in Food Processing

Fluids and Solids Handling
G. V.  Barbosa-Cánovas
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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