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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.

Contact

Science Complex, P105
The College of New Jersey
P.O. Box 7718
2000 Pennington Rd.
Ewing, NJ 08628

609.771.2724
science@tcnj.edu

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