2016 Program

Dr.Wedler

Tasting in the Dark: Wine Tasting and An Exploration Of Senses

Henry “Hoby” Wedler, Chemistry PhD Student (Bio)

Exploring The Honey Flavor Wheel And World Of Honey

Amina Harris (Additional Info)

 

Understanding Chemical Engineering Principles Of Coffee Roasting And Brewing

Dr. William Ristenpart (Bio) And Dr. Tonya Kuhl  (Bio)

Using Sensory Science To Measure Consumer Preferences

Dr. Jean-Xavier Guinard (Bio)

 

Product Development & Food Technology: From Concept To Product

 Dr. Charlotte Biltekoff (Bio) And Dr. Matt Lange  (Bio)

 
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The Science Behind the New SCAA Flavor Wheel

Emma Sage, SCAA Science Manager and Molly Spencer, UC Davis Graduate Student

Using Sensory Techniques in Product Development and Quality Assessment 

Dorothea K. Hescock, Total Quality Assurance Manager, Massimo Zanetti Beverage USA and Maya Zunita, Ph.D, S&D Coffee and Tea

 

Extraction For Specific Sensory Attributes In Coffee 

Rusty Angel, BUNN Corp.

 
 
  Beer and Coffee: Learning from One Another Dr. Charles Bamforth, UC Davis Professor in Food Science & Technology as the Anheuser-Busch Professor of Malting and Brewing Sciences (Bio)

 

Beer and Coffee: Learning from One Another

Dr. Charles Bamforth, UC Davis Professor in Food Science & Technology as the Anheuser-Busch Professor of Malting and Brewing Sciences (Bio)

Understanding Chemical Engineering Principles Of Coffee Roasting And Brewing Dr. William Ristenpart (Bio)

Understanding Chemical Engineering Principles Of Coffee Roasting And Brewing

Dr. William Ristenpart (Bio)