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Coffee Roasting Chemistry Seminar – Houston

I found this posted on Coffeed, and figured it belonged up here.

Free seminar on the chemistry of roasting coffee.

  American Chemical Society – GHS Press Release

The Next ACS-GHS Seminar entitled,
“The Chemistry of Coffee Roasting”
Abstract
During the roasting of a green coffee bean a myriad of reactions occur. Water is lost, carbon dioxide evolved, brown pigments are generated and delightful flavors and aromas are produced. This presentation will discuss the process of coffee roasting with particular emphasis on the chemical reactions and interactions, which occur.
will be held
Friday, April 13, 2007
at
The Franklin Street Cafe
913 Franklin
@7 p.m.

Complimentary dessert will be served.
Free Wireless Internet
Limited free street parking available. The cost of parking in lot is $5.00.
Featured Speaker:
origin.ih.constantcon/0BD5A7D8
Dr. Thomas Parliment
Parliment Consulting, New York, N.Y.

Dr. Thomas Parliment’s Biography

Tom Parliment is a flavor chemist who received a BS degree in Chemistry from Lehigh University and a Ph.D. in Food Science from the University of Massachusetts. In his career with General Foods and Kraft Foods, he studied the aromatic composition of numerous foods such as meat, coffee, baked goods, seafood, fruits, cheese and he has more than 20 patents and 50 publications in these and related areas. He is a member of a number of professional societies, including the American Chemical Society (ACS), Sigma XI and the New York Institute of Food Technology. Tom is past chairman of the New York Chromatography Society, the Flavor Subdivision of the ACS, and the Rockland Chemical Society. He is the co-organizer of four national American Chemical Society Symposia, covering biologically and thermally derived aromas. He has co-edited four flavor-related books. Since receiving a retirement package from Kraft, he has been a consultant to the flavor industry. 

I figured some of you a bit closer to Houston might want to check it out.  I certainly would.

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