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.