Introducing Food Chemistry
The American Association of Cereal Chemists is sponsoring “Introduction to Food Chemistry” on May 9-11, 2005 at the Wyndham O'Hare Hotel in Chicago. This comprehensive course will feature Gary Reineccius, an active flavor researcher and professor, and Lloyd Metzger, an assistant professor, who conducts research pertaining to food analysis and dairy chemistry. Both course instructors are borrowed from the Department of Food Science and Nutrition at the University of Minnesota. The three-day course will include (among other topics) colloidal systems, emulsions, food enzymes, pigments and colors, Nutraceuticals, flavors, fat substitutes, sugars and complex carbohydrates, and proteins. For more information, visit www.aaccnet.org/continuingeducation/events/2005FoodChem.htm . Contact Jody Grider, 652-454-7250, jgrider@ scisoc.org for specifics.