Summer Picnic and

Recognition of our 50- & 60-Year Members

 

Thursday, June 28, 2012

our guest speaker will be

 

Robert P. Bates, PhD

University of Florida, Gainesville, FL

 

"The Chemistry and Alchemy of Brewing”

 

Location:             Frick Laboratory, Princeton University

Social mixer:       5:30 pm in CaFe area, Taylor Commons

Presentation:       6:30 pm in Taylor Auditorium

Dinner:                Following presentation, on patio outside of CaFe,

 

 

Abstract

Beer making, one of the oldest examples of biotechnology, is a fascinating study of chemistry, biochemistry, and engineering. It combines well recognized and controllable reactions and operations with complex, poorly understood phenomena, including the psychosensory response. Surprisingly, some of the most sophisticated science and technology are employed in the efficient production of mass advertised, mediocre beers. In contrast, traditional “alchemy-driven” methods can produce exceptional yet under-recognized beers. Fortunately, there is an achievable balance between these extremes. This presentation will cover the brewing process from raw material selection and preparation through fermentation to consumption. Emphasis will be on major pathways employed by brewers to produce a wide range of beers. These are exciting times for brewers and beer connoisseurs in the U.S. Future industry developments of relevance to consumers will be mentioned. With dedication and practice, the average chemist can brew above-average beers; so can the experienced kitchen alchemist.

 

Biography

Bob Bates received his B.S. degree in food technology from MIT. After several years in the food industry, he obtained an M.S. degree in food science from the University of Hawaii and a Ph.D. in food science from MIT. After a year at the Institute of Nutrition of Central America and Panama in Guatemala, he joined the University of Florida. He is presently a professor emeritus of food technology in the Food Science and Human Nutrition Department. Bates’ areas of interest are food processing and utilization, small-scale process and equipment development, fermentation technology and byproduct recovery, food product development, and international technical assistance. His major responsibilities involve teaching graduate and undergraduate food science processing and product development courses; and conducting research/extension activities in home, community, and small-scale industrial food processing operations. He has completed short and long-term international assignments in many countries in the Caribbean, Central and South America, and Asia. He fields frequent inquiries on food science and technology and related subjects from national, international, and industrial sources. Bates has developed and presented many short courses in the U.S. and overseas and has been an ACS tour speaker on various food science and technology topics for about 30 years.