Food (Chemicals & Materials)

The Kitchen Chemist

Archived Webinar
Feb 28, 2018
In this webinar, Dr. Hartings explores several areas where home cooks have performed intricate and amazing chemistry while developing new recipes. His presentation focuses on examples of kitchen chemistry from which materials scientists might find inspiration for their own research. Mostly, though...

Chocolate Engineering: Structure, Rheology, and Bloom

Archived Webinar
Jan 25, 2018
Chocolate - it’s a lot more complex than it looks. Take this webinar to better understand the properties of chocolate and the difference they make. In 60 minutes, delve into the chemical properties of chocolate and the difference they make, Learn how chocolate contains 50-70% particles (sugar,...

Chemical Reactivity Management

Archived Webinar
May 10, 2017
Could there be potential reactive hazards in your facility you’re not aware of? Don’t let undesired reactions lead to uncontrolled situations and reactive chemical incidents. In this ioKinetic sponsored webinar, learn an approach to identifying and characterizing reactive materials and how to...

Introducing a Collaborative Framework for Chemicals Product Innovation

Archived Webinar
Oct 6, 2016
As product life cycles shrink, you need a product innovation process that keeps you ahead of the curve. Find out how a new collaborative framework for chemicals product innovation can speed your time to market and improve quality. In 60 minutes, you’ll review the latest trends in the chemicals...

Mixer Simulations, Modeling Non-Ideal Reactors and Mixers

Archived Webinar
Jun 25, 2015
Mathematical modeling and simulations of reactors and mixers can be done at different levels of detail for different purposes. The initial use of a model may be to run simulations in order to understand the process at hand. A fairly detailed model is then required in order to account for the main...

AIChE Journal Highlight: Innovating Food to Suit Consumers’ Needs

January
2018
Journal Highlight
Food engineering (FE) has been important in bringing ubiquitous, abundant, safe, varied, and cheap food to a large proportion of the world’s population. However, modern consumers expect food suppliers ( e.g., food processing industries, food service...

Engineering a Delicious Thanksgiving Feast

Archived Webinar
Nov 15, 2017
Cooking Thanksgiving dinner this year? Don’t leave out the science—the most important ingredient in a delicious Thanksgiving feast. Tune in to learn food scientist Guy Crosby’s methods for cooking turkey, mashed potatoes, gravy and vegetables that are unforgettably delicious and will leave family...

The Flint Water Crisis - Explore What Occurred and How

Archived Webinar
Apr 8, 2016
The Flint water crisis created a perfect storm of drinking water issues, exposing 100,000 residents to unsafe drinking water. Join us to revisit what happened and how. In 60 minutes, you’ll explore how the Flint, Michigan water crisis arose. You’ll learn about the decision to switch to the...

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. Surfactants can be found in a wide range of products we use every day such as personal care products, cleaners...

Intro to Maintenance and Reliability

Archived Webinar
Mar 11, 2015
This presentation provides those in the process and discrete manufacturing industries an introduction to the best practices in Maintenance and Reliability aimed at improving uptime and productivity. The relationship between asset care delivery and equipment performance are highlighted. Work...

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 important for domestic cooks and chefs alike? In this webinar, Professor Peter Barham addresses these and...

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 alcoholic beverage will gain a new appreciation for the skill that goes into making a product with such...

November 2016 CEP Preview

November 9, 2016

In addition to this month's cover story on food irradiation, you'll find articles on condensate return systems, budgeting techniques, patent strategies, and much more.

Introduction to Electron-Beam Food Irradiation

November
2016
On The Horizon
Suresh D. Pillai
Nonthermal food processing technologies, such as X-ray and electron-beam irradiation, may be used to eliminate pathogens in raw foods, pasteurize delicate food products such as fresh produce, and perform phytosanitary treatment.

Innovations in Food Processing

March
2003
Fluids and Solids Handling
B. G. Swanson, M. F. San Martín, 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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