Dr. Bradley Thiel, UAlbany
The Microscopy and Materials Science of Food
Nearly all the foods we eat can be described as complex, polymer composite systems. Additionally, most food preparation processes (e.g., cooking) involve some sort of phase transformation. It is not surprising, then, that the concepts and methodologies used in materials science can be applied to food and cooking. Because foods typically have high aqueous phase content, the environmental scanning electron microscope (ESEM) is ideally suited for such studies. This talk will introduce the ESEM, and illustrate its capabilities with examples drawn from dynamic in-situ studies on structure-properties relationships in natural and manufactured food products.
No charge for paid-up CDMMS members, $10 for non-members, $5 for non-member students.
No RSVP necessary
For directions, go to www.albanynanotech.org and click "contact" on the top menu bar. We will meet in the lobby of the boat-shaped building nearest Washington Avenue.