ACS Tour Speaker

Thursday, May 6, 2010 at 7:30pm

The talk is open to the general public. No reservations are required.

Dr. Thomas Parliment

Will be speaking on

“A Chemist’s View of Food Aromas”

at the San Luis Obispo Botanical Garden Oak Glen Pavilion

 

The aromas of food products are quite complex with typically hundreds of volatile components present. This talk will discuss the thermal as well as biochemical origin of compounds found in aromas and will explore the contribution of these chemicals to the overall character of the food. Examples of characterizing aroma chemicals in foods will be presented. The aromatic composition of selected foods will be discussed in detail and used to demonstrate how aroma research is conducted.

Dr. Parliment received a BS degree in Chemistry from Lehigh University and a Ph.D. in Food Science from the University of Massachusetts. In his career at Kraft Foods, he studied the aromatic composition of numerous foods such as meat, coffee, baked goods, seafood, fruits, and he has more than 20 US patents and numerous publications in these and related areas. He is a member of a number of professional societies, including the American Chemical Society (ACS), Sigma Xi and the New York Institute of Food Technology. He is currently a consultant to the flavor industry.

Tom is past chairman of the New York Chromatography Society, the Flavor Subdivision of the ACS, and the Rockland Chemical Society. He is the co-organizer of four national American Chemical Society Symposia, covering biologically and thermally derived aromas. He has co-edited six flavor-related books.

 

Dessert and Coffee will be served and a donation of $5 will be collected at the door.

The talk is aimed at a general audience and should be rewarding for students and laypeople as well as professional scientists.

For more information email calpacs@chem.ucsb.edu, or call James Pavlovich at 805-893-4252.
Directions to the SLO Botanical Garden can be found at