International Year of Chemistry, 2011

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International Year of Chemistry 2011

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The Chemistry of Cheese and Why We Love It

Activity by Tanya Fogg   |   added on Apr 05, 2011   |   United States Official_iyc_logo

Sponsor(s): ACS Webinars (www.acswebinars.org)

Humans, like many cartoon mice, love cheese. A trip to your local grocers will reveal various types and numerous brands to taste, smell, and enjoy. But what is the chemistry behind this delectable food? Michael Tunick, with the USDA, discusses the art and science of cheese making in a discussion that will stimulate your tas

Humans, like many cartoon mice, love cheese.  From snacks, to toppings & as a staple in recipes, cheese has become a mainstay in kitchens everywhere.  A trip to your local grocers will reveal various types and numerous brands to taste, smell, and enjoy.  But what is the chemistry behind this delectable food?  How does the aging process enhance the texture and flavor?  Join our speaker, Michael Tunick, with the USDA, as he discusses the art and science of cheese making and enjoy a discussion that stimulates your taste buds, tickles your nose, and leaves your mouth watering.

ACS Webinars™ is a free, weekly online event serving to connect ACS members and scientific professionals with subject matter experts and global thought leaders in chemical sciences, management, and business. The ACS Webinars are divided into several series that address topics of interest to the chemical and scientific community; these series include career development, professional growth, small & medium business, green chemistry, and executive view. Each webinar is 60 minutes in length, comprising a short presentation followed by Q&A with the speaker. The live webinars are held on Thursdays (and many Tuesdays on career topics) from 2-3pm ET.  Recordings of the webinars are available online and upcoming events are posted at http://acswebinars.org/events.


Topic: chemistry of cheese, cheese, culinary, food chemistry, aging cheese Audience: general public, chemists, professors, students, research scientists, foodies, cheese lovers
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