International Year of Chemistry, 2011

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conferences decision makers educational institutions educators general public high schools industrial chemists post graduate students professional chemists professors research scientists school children secondary school students secondary schools students teachers tertiary education universities women chemists workshops
UNESCO - United Nations Educational, Scientific and Cultural Organization IUPAC - International Union of Pure and Applied Chemistry

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International Year of Chemistry 2011

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In this section, your ideas for IYC2011 can start to become reality. Here, you can submit activities for consideration and, after a short review, they will be listed below and any related events will populate the IYC calendar. Activities listed here have a clearly defined theme and describe how, when, and where they will take place.

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Currently viewing all activities tagged with culinary - See all activities
The Chemistry of Cheese and Why We Love It Tanya Fogg   |   added on Apr 05, 2011    |    United States 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
Topic: chemistry of cheese, cheese, culinary, food chemistry, aging cheese Audience: general public, chemists, professors, students, research scientists, foodies, cheese lovers