Dr. Kaitlin Papson
Ingredion Corporation
September 20, 2017 (Wed.)
11:00 – 11:50 am
C – 121
Chemistry of Food
Abstract:
Science is a part of every bite you take – from how manufacturers produce raw materials, how ingredients are formulated into packaged food products, and how molecules interact with taste buds. I will discuss what it is like to be an analytical chemist in the food industry and what kind of challenges we face.