Scott Lafontaine, assistant professor of food sciences, will give a seminar titled "Using a combination of chemical, sensorial, and consumer techniques to define/improve raw material (i.e., hops, rice, etc.) and value-added product (i.e., beer/non-alcoholic beer) quality" in CHEM 144 from 3:30-4:30 p.m. on Friday, March 17.

There will be refreshments available before the seminar starting at 3:10 p.m. in CHEM 105. The talk is free and open to the public.

Lafontaine is an assistant professor at the U of A. Generally, his research interests include understanding the important chemical drivers of aroma, taste and mouthfeel, which define food and beverage quality, and how different factors (i.e., raw material quality, production methods, etc.) influence these analytes in value-added products (i.e., beer, wine, non-alcoholic products, sake, etc.). A particular focus at the U of A will be the establishment of a group that is focused on promoting, training and research initiatives in beverage development. His group will help to develop qualified and diverse professionals, as well as novel beverage products of the future.

Zoom meeting ID: 835 9661 3040
Passcode: 1AnylSem!