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Chemistry Colloquium: Wednesday, September 20, 2017

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.

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