American Chemical Society
Indiana-Kentucky
Border Section
April 2005
2005 Awards Banquet
Wednesday, April 13
Bower-Surheinrich
Room
Memorial Union
University of
Evansville
5:30 pm: Student Research Poster Display
6:15 pm: Dinner: a choice of hoisin-marinated fillet mignon or
a vegetarian plate. The
cost is ten dollars. Make a reservation, with your choice, by
emailing Bryan
Lynch at bl22@evansville.edu
or calling at (812) 479-2961 by Friday, April 8.
7:15 pm: Presentation
Molecules to
Mozzarella: The Chemistry of Cheese
Coagulation
of milk, removal of whey and ripening are required when making cheese and
chemistry is involved in every step of the way!!
Dr.
Michael Tunick earned a Ph.D. in physical-analytical chemistry from Temple
University. He currently works for the
USDA in Wyndmoor, PA and studies the effect of processing on the composition,
texture and microstructure of cheese.