Food (Biological Engineering)

Ice Cream Engineering

Archived Webinar
Aug 10, 2016
Ice cream is a multi-phase system. That means the engineering principles applied to making ice cream also apply to other industries, including pharmaceuticals, chemicals, and consumer products. This...

Introduction to Surfactants

Archived Webinar
Dec 9, 2015
This session is a basic introduction to the types of surfactants found in industry, their properties, and how those properties translate into improved performance in specific applications...

Cheers! The Chemistry of Wine

Archived 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 the chemical aspects of fermentation and of aging.

Molecular Gastronomy: The Science of Flavor

Archived 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 answering these and other questions that are so...

Tapping into the Chemistry of Beer and Brewing

Archived Webinar
Apr 6, 2011
This webinar puts the complexity of malting and brewing into readily accessible terms. Anyone interested in understanding the journey from grain, hops and yeast through to the world’s favorite...

Is There a "Magic" Biomass Crop?

April 7, 2014

Dr. Shijie Liu of the State University of New York College of Environmental Science and Forestry presented a thoughtful overview of the biofuels evaluation protocol that was assembled and applied in The Manomet Report for the State of Massachusetts.

Arsenic: “King of Poisons” in Food and Water

May 15, 2013

For centuries, arsenic has been known to be a classic poison, causing deaths of many historic figures. While now just a murder-mystery cliché to many, arsenic is still actually causing harm, with dangerously high levels in food and water around the world.

Kitchen Biochemistry – Fermented Foods

3 Comments
September 18, 2012

Fermentation once provided a valuable method of preserving perishable items, providing nutritious food throughout the year. Read more about these wonderful biochemistry experiments (zymology) that eventually turned into delicacies around the world, thanks to sugar and strains of local bacteria and yeast.

Genetically Modified Crops

September
2005
Critical Issues
John Shave
Viewpoint #1 Regulate the Product, Not the Process by Gregory Conko Viewpoint #2 Not All Sugar & Spice

CEP: Profile - Engineering Flavors and Bridging Cultures

August
2012
Profile
As the winner of a February 2012 episode of the Food Network’s Cupcake Wars, Winnette McIntosh Ambrose, a National Institute of Health scientist specializing in vision research, demonstrated that inspired chemical engineers can succeed in any realm — when they bring the right ingredients to the mix.
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