Halloween "Treats" are not "Tricks"
11:00 a.m. EDT, 10:00 a.m. CDT, 8:00 a.m. PDT, 15:00 GMT
Advisory Field Application Scientist,
This year, every kid in America will be going from house to house hoping for fresh & delicious snacks. But how do chemists make treats that not only tempt the taste buds, but ensure that their products don't become scary Halloween science projects in the weeks to come?
In the food and beverage industries the perceived quality and market acceptance of a product relies on flavor, texture, color, and odor. Learn how you can optimize these factors along with product and production costs to distinguish yourself from competitors, expand your market, and drive top line growth by combining lab experiments with molecular modeling and predictive science.
This seminar will showcase three case studies to demonstrate how these technologies are being using in the food and beverage industry, and preventing "treats" from becoming "tricks"!
• Chocolate bloom - predicting the long-term thermal stability of fatty acid crystals
• Odorant discovery - using molecular similarity to identify new odorants and flavors
• Beverage formulation - using predictive analytics to formulate healthier beverages
- How molecular modeling help scientists prevent the appearance of 'chocolate bloom,' a scary white coating that can appear on chocolate
- How molecular similarity is used to create new odorants and flavors, to keep those treats smelling & tasting yummy
- How informatics can be used to create healthier beverages that still taste good