Roger Williams University affiliates chapter participated in numerous community outreach, campus events, student research, and chemical demonstrations to develop our theme, understanding the chemistry of food and drink. The chapter participated in the university’s annual Thanksgiving local community Turkey Basket Drive in collaboration with the Public Health Club putting together a food and drink chemistry infographics themed basket donated to the Eastbay Foodbank. The chapter hosted the distinguished lecturer Dr. Sheril Kirshenbaum, who gave her presentation titled, “Changing the Conversation About Food.” The chapter hosted a seniors event based on the chemistry found within alcoholic beverages, complementing demonstrations on the chemistry of cookery. Microwave cooking demonstrations were conducted for local elementary schools that can be completed at their home with families. The chapter judged the local high school’s science fair and talked to the pupils about careers in the chemical sciences. Students attended a fieldtrip to the Boston Museum of Science to enhance techniques to present and communicate science to general audiences. In addition to presentations in the Spring at the national ACS meeting, student researchers presented at the annual Bridgewater Environmental Symposium, the Rhode Island C-AIM/NSF EPSCoR symposium, and the Roger Williams University Student Academic Showcase and Honors.

Chemistry of sweet and sour: Enhancing the understanding of food and beverages

ACS Spring 2022

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.