Awards Night and Technical Presentation | AIChE

Awards Night and Technical Presentation

Tuesday, April 12, 2022,
5:00pm to 9:00pm
In-Person / Local
4359 Lindell Blvd.
St. Louis, MO
United States


2022 Annual Meeting and Awards Night 


            5:00-6:00 Happy hour and registration for dinner

            6:00-6:45 Dinner

            6:45-7:30 Awards (Service Awards 25, 30, 35, 40, ..... years with AIChE and Student Awards)

            7:30-8:30 Technical Presentation


Menu:  Classic Buffet Dinner: Traditional Caesar Salad, Braised Beef Brisket, Baked Cod (Lemon Pepper Cream), Whipped Mashed Potatoes, Wild Mushroom Risotto and Ultimate Double Chocolate Brownie for dessert


  • St. Louis Section Service Awards for 2022
    • We will recognize our members with over 25 years in AIChE with a memento.  We do this for every fifth anniversary beginning with 25 years.  As a recipient you will receive a personal invitation.  If you believe that you have reached this milestone and do not receive a personal invitation, contact us and we will review our database.
  • St. Louis Section Rising Star Award
  • St. Louis Section AIChE Virtus Dynamica Scholarship sponsored by Emerson Automation Solutions

Technical Presentation: 

Speaker: Dr. Keith Tomazi

BS, UMR 1981. Worked at Mallinckrodt 1981-1989 as process engineer. Grad school UMR MS 1991, PhD 1993. Mallinckrodt/SpecGX 1994-2018. R&D Development Engineer, Chemical Engineering Fellow. Founded Reactivity Lab to study runaway reactions. Got to blow things up in the lab (how cool is that!). Also founded crystallization lab. 

Tomazi Engineering LLC 2019 to Present. Adjunct Professor of Chemical Engineering and Mathematics. Staff Organist Scottish Rite Cathedral. Enjoys single malt whisky and took expedition to Scotland to help reduce excess inventory. 

Presentation    -  Malt Scotch WHISKY MAKING AND TASTING

The method and regulations for producing single - Malt Scotch whisky will be presented from malting all the way through bottling.  A photo essay of each step in the process will be presented.  The biochemical reactions for malting, mashing and fermentation will be described.  The four principal whisky producing regions will be identified, and the characteristics in terms of flavor and aroma will be noted.  A process map, BFD, and (approximate) PFD will be presented.  Finally, a tasting will be provided for as many examples of the four regions as the budget will permit.  Enjoy!

RSVP:    Please call or email Bob Gale at or 314-478-4774 no later than April 4, 2022 (email preferred).  Please mention you are receiving an award, if you have received your personal invitation.

Cost:    $5 for students, $10 for members and any guests of awardees;     $20 for non-members;     Free for awardees and "invited guests"