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Flavors of Chemistry: Almond and Olive Oils

UC Davis Activites and Recreation Center Ballroom
Davis, CA

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We are pleased to announce that our 5th Annual Flavors of Chemistry will be occurring on Saturday September 7th at the UC Davis Activities and Recreation Center (ARC) Ballroom, the same location as last year) from 1-3:30pm. We thank our sponsors: Agilent and ACS Omega.

Tentative Schedule:

1-1:45pm Registration, Refreshments, Social

1:45-2:15pm ACS Sacramento Section Awards

2:15-3:30pm Slippery Business: Detecting Potential Adulteration in Almond and Olive Oil

Hoby Wedler is the CEO and lead visionary of Senspoint Design, a sensory advisory, design, and education company. Stephanie Doan is senior scientist at Blue Diamond. Both Hoby and Stephanie have a connection with UC Davis as they both did all of their collegiate schooling there. While their day to day work is fairly different, Hoby and Stephanie are both passionate about fruit and nut oils and whether or not they have been adulterated. Our presentation will commence with brief bios and backgrounds of both Hoby and Stephanie which led them to the opportunity to present at Flavors of Chemistry. Our presentation will be given as a joint presentation. After sharing some information about ourselves, Stephanie will discuss a project from her research at Blue Diamond all about the adulteration of almond oil. Hoby will share a project from his graduate research in computational chemistry on the isomerization of a molecule which indicates whether olive oil has been thermally refined or produced as true extra virgin oil. Hoby and Stephanie will conclude with an interactive, informational, educational, and sure to be entertaining tasting of a variety of oils.

Parking is available free in UC Davis Lot 25, directly in front of the ARC.