Evaluating Food Choices is Focus of “Chemistry of Cuisine” Workshop to be Held on June 28, 2018 A workshop designed to empower and challenge consumers to critically evaluate their food choices on the basis of nutrition, safety, and sustainability will be held at William Paterson University on Thursday, June 28, 2018 from 4 to 6 p.m. on the main campus, Science Building, 300 Pompton Road, Wayne, NJ. “Chemistry of Cuisine” will focus on chemical concepts as they pertain to food, the culinary industry, agriculture, taste and nutrition. Covering the basics of chemistry, the workshop will explain how science impacts food and beverages in everyday life. Participants will learn about chemical interactions and how they impact food texture, flavor, and safety. Popular food myths, such as “searing meat seals in the juices” and “dark roast coffee is stronger (has more caffeine),” are debunked. Participants will view demonstrations that show the effect of heat on proteins, gluten balls and sugar cookies. The workshop will give a scientific understanding to topics such as: Flavors, such as salty, sweet, sour, and bitter Nutrition, including calories and metabolism Transformations that arise in food preparation Agriculture, including energy and resource demand Haute cuisine, such as sous vide cooking The workshop will be conducted by chemistry professors at William Paterson University under the direction of Bhanu Chauhan, professor and chair, and Jay Foley, assistant professor, in the Department of Chemistry. The fee is $10. For more information or to register, visit WPUNJ.EDU/CPE or call 973.720.2354. 06/04/18
