American Chemical Society
Indiana-Kentucky Border Section
2005 Awards Banquet
Wednesday, April 13
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 firstname.lastname@example.org 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.