Chicago YCC Table at Local Section Meeting

Monday, April 12th, 2010

The Parthenon Restaurant
314 S. Halsted Street
Chicago, IL 60661

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Parking:   Free valet parking. Parking is also available on nearby streets or in a nearby pay lot. Also easily accessible by CTA.


come sit with other Young Chemists at the Chicago ACS Local Section April meeting.

Two Steps:

1. register for the meeting with the local section: PAY Local Section!

Dinner reservations are required and should be received in the Section Office via phone (847-391-9091), email (, or web by noon on Wednesday, April 8.   PLEASE HONOR YOUR RESERVATIONS.  The Section must pay for all food orders.  No-shows will be billed.  Seating will be available for those who wish to attend only the meeting.

2. sign up for a seat at the YCC table online FREE!

Check out the Chicago ACS page about the meeting only some details below:

Cost:  $30.00 for members of ACS and their guests, $32.00 for non-members,
     $15 for students, retired, or unemployed

Dinner:Greek Family Style Dinner-- Appetizers: Saganaki (Kaseri cheese flamed in brandy), Gyros (roasted slices of lamb and beef), Taramosalata (fish roe blended with lemon and olive oil); traditional Greek salad. Main course: Vegetarian Spinach-Cheese Pie, Vegetarian Pastitsio (Macaroni baked with broccoli, Bechamel sauce and Kefalotiri), Dolmades (vine leaves stuffed with rice, meats and herbs), Rotisserie-roasted lamb served with rice pilaf and roasted potatoes. Desserts: Baklava (flaky layers of Phyllo baked with nuts and honey) and Galaktobouriko (flaky layers of Phyllo with vanilla custard and baked with syrup.


Sara J. Risch

Science By Design

“Advances in Food Packaging”









Abstract:  Food packaging has often been considered a dust cover or simply something to contain foods during distribution. Over the past years, packaging has become much more an integral part of food products, serving to protect foods and extend their shelf-life. The protection can be from light to prevent deteriorative reactions catalyzed by light, from oxygen which participates in oxidative reactions that can cause off-flavors and colors in foods as well as nutrient loss and provide barriers to moisture to either keep a food crisp or prevent it from drying out. The barriers can be physical such as glass or metal or they can be chemical in nature by designing polymers that provide barriers to oxygen and moisture. In addition to protecting foods, some packages today play an active role on food preservation. Examples of these include oxygen absorbers that can remove residual oxygen from inside packages to help eliminate oxidation particularly lipid oxidation. Some microwave packages are active in that they have a very thin layer of metal deposited on a PET film that is incorporated into the package. The layer of metal is thin enough so that it interacts with microwave energy and will heat to over 400 F in a microwave oven, allowing for browning and crisping. These and other developments in food packaging will be presented.