We are pleased to announce that our 3rd Annual Flavors of Chemistry will be occurring on Saturday September 30th at the UC Davis Activities and Recreation Center, the same location as last year) from 1-5pm.|
Sponsored by Agilent.
1-1:45pm Registration and Coffee Tasting
The coffee tasting will feature Chocolate Fish Coffee Roasters' well-known nitro brew tasted with a flash brewed iced coffee- both using coffee beans of the same origin and roast to emphasize the taste difference acquired through the nitro brew process. Pastries also served.
1:45-2:15pm ACS Sacramento Section Awards
2:15-3pm Prof. William Ristenpart, Director of the UC Davis Coffee Center. Title: "Using Chemistry to Brew the Perfect Cup of Coffee"
3:15-4pm Dr. Selina Wang, Research Director of the UC Davis Olive Oil Center. Title: "The Present and Future of Olive Oil Research." Her presentation will feature an olive oil tasting integrated into her talk. (summary below)
4:15-5pm Dr. Howard and Sally Peters, aka Mr. and Mrs. Chocolate. Title: "Chocolate: Food of the Gods". Their presentation will feature a tasting of four types of Scharffen Berger chocolate integrated into their talk.
Summary of Talks and Bios:
Prof. Ristenpart: "Using Chemistry to Make the Perfect Cup of Coffee"
Abstract: Many people enjoy coffee, but few appreciate the rich and complicated science underlying their morning brew. In this talk, we describe two exciting developments regarding coffee at U.C. Davis. First, we provide an overview of a new general education class titled The Design of Coffee, which serves as a non-mathematical introduction to chemical engineering as illustrated by the process of roasting and brewing coffee. Hands-on coffee experiments demonstrate key engineering principles, including material balances, chemical kinetics, mass transfer, fluid mechanics, conservation of energy, and colloidal phenomena. The experiments lead to an engineering design competition where students strive to make the best tasting coffee using the least amount of energy a classic engineering optimization problem, but one that is both fun and tasty. In the second part, we describe the recently founded Coffee Center at U.C. Davis, which is currently being renovated and will house a pilot roastery, a sensory lab, a chemical analytical lab, and other spaces dedicated to research and advanced education in coffee science. One example of current research, aimed at updating and expanding the coffee brewing control chart, will be highlighted as part of our efforts to help understand the devilishly complicated science underlying the perfect cup of coffee.
Bio: Dr. Ristenpart is the Joe and Essie Smith Endowed Professor of Chemical Engineering, and director of the UC Davis Coffee Center. He is co-instructor of The Design of Coffee, a UC Davis general education course that is now the most popular elective course on campus, taught to more than 1500 students per year. His area of expertise is in complex transport phenomena.
Dr. Wang: "The Present and Future of Olive Oil Research"
Summary: Olive oil is one of the most valuable edible oils. As many consumers identify olive oil as a source of healthy fats with pleasant flavors, the demand for olive oil is increasingly around the world and rapidly in many of the non-producing countries. Although it is one of the most studied oils, many aspects are still unknown. In this seminar, we will cover the present and future research of olive oil in four areas: olive growing, processing and byproducts; chemical and sensory quality; authenticity and traceability; and health and nutrition.
Bio: Dr. Wang is the research director of the Olive Center and a faculty at the Department of Food Science and Technology at UC Davis. She has a PhD in Organic Chemistry from UC Davis and led the olive centers 2010 and 2011 studies evaluating the quality of extra virgin olive oil in supermarkets, which received worldwide attention. Dr. Wang has developed more than 80 research projects in table olives and olive oil, ranging from international standards, best practices for harvesting/processing/storage, to byproduct management and health effects.
Dr. and Mrs. Peters: "Chocolate: Food of the Gods"
Bio:Howard Peters, Ph.D., earned his bachelors degree in chemistry at Geneva College in Beaver Falls, Pennsylvania, and his doctorate at Stanford University. He received his law degree from Santa Clara University in California. As a chemist, he led research projects on volatile anesthetics, organic fluorine compounds, herbicides and high explosives. Following his career in the lab (becoming a co-inventor on seven U.S. patents), he was a patent attorney in Silicon Valley for more than 30 years. He has been an ACS member for more than 50 years and a member of the ACS Council for 30 years. He served on the Societys Board of Directors from 2005 to 2007.
Sally Peters also earned her bachelors degree in chemistry at Geneva College and received a masters degree in library and information science from San Jose State University. She was an information specialist at Xerox PARC in Palo Alto, California, for more than 28 years. Earlier in her career, she conducted virus research at Stanford under the direction of Hubert Loring, Ph.D., the chemist who first crystallized the polio virus, which was later used by Jonas Salk to create the first effective vaccine for the disease. Sally has served as an ACS councilor for more than 20 years.
UC Davis Activites and Recreation Center Ballroom (View)
232 ARC One Shields Avenue
Davis, CA 95616
|Kid Friendly: Yes!|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|