Tuesday, September 1, 2015
California State University, Long Beach
1250 N Bellflower Blvd, Long Beach, CA 90815
Hall of Science (HSCI) Room 102
“FOOD CHEMISTRY AND ITS ROLE IN THE SCIENCE OF FOOD”
Dr. Krishna Kallury, Ph.D.,
Analytical Consultant to the Food
and Pharmaceutical Industries
Abstract: Food Chemistry is a major aspect of Food Science and deals with the composition and properties of food and the chemical changes it undergoes during its preparation, handling, processing and storage. In the first part of this presentation, the constituents of food and their chemical composition will be discussed and a few examples of healthy food choices given. The second part deals with food regulatory agencies in the U.S.A. and what aspects are regulated. In the third part, the role of analytical chemistry in the qualitative/quantitative determination of toxic chemicals and adulterants will be presented through some concrete examples. In the fourth section, the role of organic chemistry in understanding the structure, physical properties and chemical reactions of food ingredients will be discussed with a few illustrative examples. The presentation will conclude with a brief discussion on how chemistry helps other branches of science dealing with food processing and safety.
Biography: Dr. Kallury obtained his Ph.D. in Chemistry at the age of 22 years, from Osmania University, Hyderabad, India, under the supervision of Late Professor N.V. Subba Rao. He received post-doctoral training at the University of London, U.K., with Prof. Alan Mccoll and at the University of Adelaide, South Australia, with Prof. John H. Bowie. After ten years of teaching and supervision of the research of several graduate students at Osmania University, Dr.Kallury joined the Chemistry Department, University of Toronto, Canada, first as a Research Associate and then as Professor in Chemistry and was involved in the co-supervision of research of a number of graduate students. He published over 100 scientific papers in peer-reviewed journals. Since 1996, he worked with several leading industrial organizations in the U.S.A. and generated several products and patents. He worked on applications in food chemistry for over 10 years in these industries.
Directions: Directions and parking information are available at http://daf.csulb.edu/maps/parking/. The closest lots are Lots 17 and 18. There is a $5 charge for parking.