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3 Ways Computational Chemistry Prevents Your Halloween "Treats" from Becoming "Tricks"

This year, every kid in America will be going from house to house hoping for fresh & delicious snacks. But how do chemists make treats that not only tempt the taste buds, but ensure that their products don’t become scary Halloween science projects in the weeks to come?

This webcast will showcase three case studies to demonstrate how these technologies are being using in the food and beverage industry, and preventing “treats” from becoming “tricks”

  • Chocolate bloom – predicting the long-term thermal stability of fatty acid crystals
  • Odorant discovery – using molecular similarity to identify new odorants and flavors
  • Beverage formulation – using predictive analytics to formulate healthier beverages

Presented by: Colin Sandercock, Partner at Perkins Coie LLP
Ted Pawela, Senior Director, Product Marketing - Accelrys

 

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