Flavors of Chemistry: Almond and Olive Oils

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. The 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. The 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.

Tentative Schedule:
-1pm-1:45pm: Registration, Refreshments, Social
-1:45pm-2:15pm: ACS Sacramento Section Awards
-2:15pm-3:30pm: “Slippery Business: Detecting Potential Adulteration in Almond and Olive Oil” by Hoby Wedler and Stephanie Doan