Monday, November 30, 2020

December's Membership Midweek Mixer will be hosted by the Edible Applications Technology (EAT) Division

EAT Division leaders, Kaustuv Bhattacharya of DuPont Nutrition & Health and Andrew Gravelle of the University of Guelph will host a social gathering for AOCS members to network, connect and learn to navigate your AOCS member benefits! 

The theme for this Mixer will be seasonal recipes — it is after all hosted by the EAT Division. Whatever season it is where you are, what do you like to make/bake/cook for yourself, family, friends and loved ones! Bonus points if you bring a dish that is rich in fats, oils and/or proteins!

To start the exchange here is an olive-oil cake that reminiscent of summer in a long winter. The olive oil gives this cake a luxurious texture.

By attending this Mixer, you will be entered to win an iPad!

Come prepared to tell us what you hope to get out of EAT Division membership or, if you are a long-time member, what you have found valuable about your EAT Division membership

This Midweek Mixer will occur on December 8 at 8 a.m. CST (UTC–06/Chicago, USA). Registration is free for all, including those who are not AOCS members! Invite friends and colleagues to network with other AOCS and EAT Division members and get to know AOCS more generally.

Get to know your hosts!

Kaustuv Bhattacharya
DuPont Nutrition and Health
Vice Chair of the EAT Division
Born in City of Joy, Calcutta, India, Kaustuv Bhattacharya quickly realized that cricket is his religion and marine corals and fish are his passion! Based in Denmark, for the last 15 years, he is with DuPont as Principal Application Specialist, Oils & Fats working with emulsifiers and hydrocolloids in food emulsion systems. Kaustuv has been to about 50 countries for extensive customer interactions and conducting training courses. His current role as the Vice-Chair of the EAT division helps him thrive on acquiring and sharing knowledge and remain motivated. He firmly believes that the 'human mind is like a does not work unless open!

Andrew Gravelle
University of Guelph
Newsletter Editor 
for the EAT Division

Andrew Gravelle completed his M.Sc. in biophysics in 2010, after which he began his professional career as a research associate in the Department of Food Science at the University of Guelph. In this role, Andrew led numerous projects broadly focusing on two main topics: characterizing and improving the functionality of edible oleogels structured using the polymer ethylcellulose and investigating the use of particulate fillers as a means of modulating functionality in food protein gels. The overarching theme of this work has been to identify methods of recovering or enhancing food structure via non-traditional routes. Andrew has been a major contributing author to numerous peer-reviewed publications and book chapters in the field of food structure and has presented his work at a variety of international conferences.

Register for this Midweek Mixer free. 

*Domestic winners only. If an international winner is selected, an equivalent prize will be awarded. Must be present at time of drawing to win.

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