International Year of Chemistry, 2011

UNESCO - United Nations Educational, Scientific and Cultural Organization

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International Year of Chemistry 2011

Activities

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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 foodies - See all activities

Advanced Culinary Chemistry – Sizzles for the Summer Tanya Fogg   |   added on Apr 05, 2011    |    United States Summer is a time for outdoor get-togethers and the “Great American BBQ.” Cooks have family recipes or tried and true processes to pronounce their sauce the best!. But is it the perfect blend of secret seasonings, the marinating, the basting, the wood chips, or is it the chemistry? Get ready to unveil the chemistry behind on
Topic: chemistry courses, food chemistry, cooking, barbeque, cooking on the grill, smoke house additives, smoke house flavor, bottled smoke house flavor Audience: foodies, cooks, students, food chemists, general public

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