The Chemistry of Food: Emulsions
The Chemistry of Food: Emulsions In-Person / Online
Dr. Rebecca Jones will discuss the chemistry of emulsions using salad dressing as an example. During the presentation, attendees will create their own salad dressing using common ingredients, such as oil, vinegar, and mustard. The salad dressing can be used on items from the salad bar that will be provided.
This is a hybrid session, where the in-person session on the SciTech Campus. The reminder email will have the location of the session.
Dr. Rebecca Jones is a full professor in the Department of Chemistry and Biochemistry and the STEM Accelerator, where she regularly teaches general and inorganic chemistry and works to improve outcomes for STEM students. Her research interests include improving STEM education, photographic chemistry, and faculty mentoring and student development related to undergraduate research experiences.
- Date:
- Wednesday, November 11, 2026
- Time:
- 12:00pm - 1:15pm
- Time Zone:
- Eastern Time - US & Canada (change)
- Campus:
- Science & Technology
- Audience:
- Faculty General Public Graduate Students Staff Undergraduate Students
