The Art and Technology of Caramel Color – WPS Young Scientist Roundtable

Central Middle School, Auditorium
7:00 to 8:00 p.m.
Admission is free. No reservations required.

Tuesday, November 14, 2017
Mr. Jerod Corbin
Sethness Products Company
“The Art and Technology of Caramel Color”
 
Caramel color is one of the world’s oldest and most widely used color additives.  Primarily through cooking sugar, a myriad of brown shades are obtained. While the concept of caramel color is fairly simple, there are a lot of complex reactions going on. Unfortunately, the reactions are poorly understood and outcomes are measured indirectly. The manufacturing of caramel color is still an art form even with a variety of science available. The presentation will look at how caramel color is made, what caramel is used in, what goes into designing a new product, and what are the current challenges caramel manufacturers face.


Roundtable Part 2
8:10 – 8:40 p.m.
Students are invited to meet with the speaker after the presentation to discuss the topic in more depth.
Questions? Call Charlene Barghini at 763-745-5045 or visit our website wayzata.k12.mn.us/ysr.

YSR is a program of Wayzata Public Schools and generously supported by a grant from the General Mills Foundation.

Summary
Event
The Art and Technology of Caramel Color - WPS Young Scientist Roundtable
Location
Central Middle School, Auditorium, 305 Vicksburg Lane,Plymouth,Minnesota-55447
Starting on
November 14, 2017
Ending on
November 14, 2017
Description
Caramel color is one of the world's oldest and most widely used color additives.  Primarily through cooking sugar, a myriad of brown shades are obtained. While the concept of caramel color is fairly simple, there are a lot of complex reactions going on. Unfortunately, the reactions are poorly understood and outcomes are measured indirectly. The manufacturing of caramel color is still an art form even with a variety of science available. The presentation will look at how caramel color is made, what caramel is used in, what goes into designing a new product, and what are the current challenges caramel manufacturers face.
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