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By Dan Nonte, University Relations
Contact: (336) 334-4314
Posted 10-28-09
GREENSBORO, N.C. — What happens when food is cooked?
Dr. Brent Dawson, an assistant professor in the Department of Chemistry and Biochemistry, will lead a discussion 7:30-9 p.m. Tuesday, Nov. 3, about the new molecules created by cooking and how they affect food’s appearance, feel, smell, and taste.
The talk is part of Science on Tap, an informal discussion series held the first Tuesday of the month and featuring UNCG faculty at the Green Bean, 341 S. Elm Street in downtown Greensboro.
The final event of the semester is Dec. 1, when Dr. Stephen R. Tate, head of the Department of Computer Science, will talk about privacy in the digital age.
Sponsored by the UNCG Office of Research and Economic Development, Science on Tap is in its second year. For more information, visit scienceandsociety.uncg.edu, email researchpartners@uncg.edu or call (336) 334-4623.