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Fall Outreach: Robert Bates Seminar

Posted by Natalie Rebacz on January 5, 2016 at 10:25 PM Comments comments (0)

Over 73 people came to Oklahoma Wesleyan University on Sep 23, 2015 to hear Professor Robert Bates’ presentation on Food Chemistry. The audience included fifty-six high school and college students, making the event one of the highest attended social outreach events in recent times. The talk “What you Always Wanted to Know about Chemicals in Food but were Afraid to Eat” was well received and generated great discussion among the audience. The section would especially like to thank the speaker, Professor Robert Bates, as well as the teachers who encouraged their students to attend: Rosie Rovia-Truitt, Brian Turner, Ryan Shae, and Gary Layman.  A special thank-you goes to Rosie Rovia-Truitt for coordinating with Oklahoma Wesleyan University to host the seminar.

Robert Bates Seminar on Wed, Sep 23

Posted by Natalie Rebacz on September 1, 2015 at 1:40 PM Comments comments (0)

On Wednesday, September 23, Professor Robert Bates of the University of Florida will give a seminar, "What you Always Wanted to Know about Chemicals in Foods but were Afraid to Eat," to the Northern Oklahoma local section.  This seminar is part of a week-long seminar series in which Professor Bates will also visit the Wichita, Tristate, Tulsa, and Oklahoma local sections of the ACS.  Special thanks to Oklahoma Wesleyan University for kindly hosting the seminar.  


 

  • Date:  Wednesday, September 23, 2015
  • Time:  Pizza at 6 pm, Seminar at 7 pm
  • Venue:  Oklahoma Wesleyan University (map), Drake Library (map) Rooms 201 and 202  
  • Cost:  Free and open to the public

Abstract

Yes, foods are a mixture of chemicals – some natural, some otherwise, and they even contain additional natural and synthetic (unnatural?) chemicals. Some are essential to the stability, palatability, safety, nutritional value, and economy of our food supply. Others are detrimental to health. Some are both essential and detrimental. If this sounds confusing, wait until the next research report or headline – which will further confuse the issue! Misinformation will always exceed information, but there are useful science-based guidelines to tell the difference. Fortunately, some understanding of chemistry combined with common sense and a proactive approach your own diet and food preferences can alleviate “panic in the pantry”.

Professor Robert Bates

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 over 30 years.

Professor Eric Bosch Seminar

Posted by Natalie Rebacz on April 1, 2015 at 1:50 PM Comments comments (0)

On March 2, Northern Oklahoma enjoyed a successful seminar event with Professor Eric Bosch of Missouri State University.  In his talk, "Chemistry and Art", Professor Bosch highlighted the interplay between chemistry and art as he described the chemistry of 30,000-year-old cave paintings, and the methods used to create modern forgeries of classic paintings. Professor Bosch spoke to an audience of over 35 people, including professional chemists, chemical engineers, chemistry teachers, students, and the general public.  Northern Oklahoma is grateful to have had the opportunity to host a seminar speaker so passionate about his subject matter.  


Professor Eric Bosch explains the chemical composition of different colors and pigments used in cave paintings.