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Friday, December 10, 2010 Meeting
Holiday Party/Meeting
- joint with the Chicago Chemists' Club and Iota Sigma Pi -

 

Sara J. Risch Sara J. Risch


Principal,
Science By Design

“Advances in Food Packaging”

Date:  December 10, 2010
Location:    The Hilton Garden Inn
by O'Hare Airport - map
2930 S. River Road
Des Plaines, IL 60018
847-296-8900

This is the Chicago Section ACS/Chicago Chemists Club/Iota Sigma Pi Annual Holiday party/meeting.   At this event, everyone is a chemist (either practicing or honorary).   Come join in the celebration with all your fellow chemists.   In addition to our technical program, Santa will be bringing gifts!   ENJOY!

We are asking you to also bring a gift!!!   Please bring some canned food or other non-perishable food items (in non-glass containers) that we, as the ACS, can donate to a charity for needy people in the Chicagoland area.   We are also collecting clothes and toys for those less fortunate than us.  See details on page 2 of the December Chemical Bulletin.  Let's share our good fortune in the spirit of the season. THANKS!!


Cost:  $35.00 for members of ACS and their guests, $37.00 for non-members,
     $20 for students, retired, or unemployed

Dinner reservations are required and should be received in the Section Office via phone (847-391-9091), email (chicagoacs@ameritech.net), or web by noon on Tuesday, December 7.   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.

  Please  REGISTER ON LINE 

5:30 - 6:30 PM    Job Club
6:00 - 7:00 PM   Social Hour
7:00 PM       Dinner
8:10 PM     Changing of the gavel to our new Chair
8:15 PM     General meeting


Topic: “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.

Biography:

Sara Risch is the principal in the consulting firm of Science By Design, which she founded in 1993. She works with food and packaging companies as well as those in related industries, giving technical assistance in product development, packaging, and regulatory issues. From 2004 - 2006, she was Director and Professor of the School of Packaging at Michigan State University. Dr. Risch is the author of numerous technical papers and has edited six books; including two on flavor - package interactions. She is active in the Agricultural and Food Chemistry Division of the American Chemical Society, currently serving as a councilor and a member of the Committee on Committees. Prior to starting her consulting firm, Dr. Risch was Director of Research and Development for Golden Valley Microwave Foods. Sara received a B.S. in food science from the University of Minnesota, an M.S. in food Science from the University of Georgia and returned to the University of Minnesota to complete her Ph.D. in food science.


Map and Directions

Parking:   Free parking.


Dinner:

Vegetable minestrone soup
Field green salad with choice of dressing
Choice of:

Garlic mashed potato
Asparagus with baby carrots

Lemon Supreme cake

 

Last updated 12/13/10
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