Meeting of the Princeton ACS Section (  http://chemists.princeton.edu/pacs/event/princeton-acs-may-13-online-meeting/)

Wednesday, May 13, 2020 - “GoToMeeting”

6:30 PM – 8:00 PM 

6:30 PM - Dr. Niny Rao, Associate Professor of Chemistry, Thomas Jefferson University

“Chemistry in Your Cup – Chemical Characteristics of Cold Brew Coffee”

Abstract: Both small and large commercial coffee brewers have recently begun offering cold-brew coffee drinks to customers with claims that these cold-water extracts contain fewer bitter acids, due to brewing conditions, while still retaining the flavor profile. Dunkin Donuts’ website suggests that the cold-water and long brewing times allow the coffee to reach “... its purest form.” With very little research existent on the chemistry of cold- brew coffee, consumers are left to the marketing strategies of Starbucks and other companies regarding the contents of cold-brew coffee. Our goal is to provide some scientific information about this new coffee trend. The present research employs a simple French press style set-up to brew both cold brew and hot brew coffee. We varied the brewing time, origin of beans, and degree of roast to understand how these parameters affect the acidity, antioxidant activity, as well as the concentration of caffeine of the coffee brew.

Biography: Dr. Niny Rao is an Associate Professor of Chemistry and the Director of Chemistry and Biochemistry Program at Thomas Jefferson University, College of Life Sciences. She received her bachelor degree in chemical engineering from the Cooper Union and went on to pursuit a PhD in physical chemistry at Florida State University. A computational chemist by training, her past research interests spanned from small inorganic ion clusters to protein-lipid bilayer complex. As an enthusiast of artisanal food and beverages, Dr. Rao has expanded her research into the field of food science, such as chemistry of cold brew coffee.

7:00PM - Dr. William K. Hallman, Professor & Chair of the Department of Human Ecology, Rutgers University

 “Communicating about Science, Risk, and Health in an Era of Virally Disseminated Nonsense”

Abstract: Most of our lifelong learning about science occurs informally, outside of a classroom, and often on the Internet. In this presentation, I will use examples drawn from food, health, and the environment to talk about virally disseminated misinformation, how to communicate with others about science, and why presenting scientific facts alone typically isn’t enough to persuade people to change their minds or their behaviors.

Biography: Dr. William K. Hallman is a Professor and the Chair of the Department of Human Ecology at Rutgers University and is a Distinguished Research Fellow at the Annenberg Public Policy Center of the University of Pennsylvania. An experimental psychologist with expertise in science and risk communication, he has written extensively about numerous issues concerning health, food, technology, and the environment. These include studies of public perception, communication, and behavior change strategies involving infectious and non-communicable diseases, unexplained symptom syndromes, food safety and food insecurity, preventive health behaviors, environmental contaminants, climate adaptation and mitigation, responses to natural and technological disasters, and new food technologies including genetic modification, gene editing, nanotechnology, animal cloning, and the development of cell-based meats and seafood.

Dr. Hallman has served as the Director of the Rutgers Food Policy Institute and as Chair of the FDA’s Risk Communication Advisory Committee. He currently serves as a member of several committees of the National Academies of Science, Engineering, and Medicine, including the Advisory Committee for the Academies’ Climate Communications Initiative and the Standing Committee on Advancing Science Communication Research and Practice. He authored the Climate Communications Initiative Strategic Plan, as well as the National Academies’ consensus report: Communicating Science Effectively, A Research Agenda, which has been downloaded more than 32,000 times. He also coauthored the Risk Communication Applied to Food Safety Handbook, published jointly by the FAO and WHO.

Registration for the meeting is requested.  To do so, please go to http://chemists.princeton.edu/pacs/event/princeton-acs-may-13-online-meeting/

Please join my meeting from your computer, tablet or smartphone.  https://global.gotomeeting.com/join/583199957 

You can also dial in using your phone.  United States: +1 (224) 501-3412 

Access Code: 583-199-957 

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Wednesday, March 11, 2020

Professor Gene Hall

Department of Chemistry & Chemical Biology, Rutgers University

“From Electronic Cigarette Liquids to Sushi: Molecular Characterization Using Multiple Different Mass Spectrometers”

Frick Chemistry Laboratory, Princeton University

Lecture in Auditorium at 6:00 pm, followed by dinner in Atrium

Join us at our “Sushi & Snacks” pre-talk Mixer at 5:15 pm in the Atrium to network with colleagues!!

 

Abstract

I am delighted to share with you the use of several analytical tools in my mass spectrometry toolbox to characterize a variety of consumer products.  Some of the products discussed are used by the general population spanning from high school students to senior citizens. 

Consumers are faced with a daunting task trying to decipher fact from fiction when purchasing products to improve health and longevity.  To assist consumers, we have been using several different types of mass spectrometers that include GC-TOF-MS, linear ion traps, Q-TOF, IMS-Q-TOF, and LDI-TOF-TOF to characterize all types of samples from electronic cigarette liquids to sushi.  Our philosophy for analyses centers around minimal or no-sample preparation and taking an untargeted approach in our workflows. This presentation will then focus on basic mass spectrometry that is used to determine purity, molecular structure, concentrations, and sources of a variety of consumer products that the audience uses daily. Also presented will be a forensic approach to solving an actual adulterated dietary supplement product sold as a health fraud product targeted towards senior citizens.

Biography 

Professor Gene S. Hall received his BS degree in both Chemistry and Mathematics in 1973 from Tusculum College and his PhD in radiochemistry from the Virginia Polytechnical Institute (Virginia Tech) in 1978.  He then went on to the Department of Chemistry and Chemical Biology at Rutgers University in 1979 as an assistant professor of analytical chemistry to fulfill his life-long dream of

being a chemistry professor.  He is currently full professor where his focus is on using state-of-the-art mass spectrometry to characterize various consumer products such as dietary supplements, natural foods, artist paintings, and electronic cigarettes.

Registration

The meeting will be held in Frick Laboratory, Princeton University. The social mixer and dinner will be in the CaFe area of the atrium and the lecture in the auditorium (B02).  Frick Laboratory is located at the east end of the pedestrian bridge on Washington Rd. Visitor parking is available all day in Lot 21, corner of Faculty and Fitzrandolph Roads, or other lots along Ivy Lane after 5:00 pm. (see http://m.princeton.edu/map/).  Registration is required for this meeting. The seminar is free and open to the public.  Dinner is $25 ($10 for students) and $22.50 if prepaid with credit card (select "pay by debit or credit card").  To register and prepay go to our website at http://chemists.princeton.edu/pacs/event/princeton-acs-meeting-wednesday-march-11/. If you have questions, contact louise.lawter@gmail.com.  Please make your dinner reservations by March 9, 2020.

Meeting of the Princeton ACS Section.  http://chemists.princeton.edu/pacs/event/february-12-meeting-of-the-princeton-acs/

Wednesday, February 12, 2020

 Lisa Veliath, PhD - Senior Research Investigator, International Flavors & Fragrances 

“Terpene Chemistry in the Fragrance Industry”

Ron Gabbard, PhD - Director, Delivery Systems, International Flavors & Fragrances 

Takashi Sasaki, PhD - Senior Research Investigator, International Flavors & Fragrances 

 “Fragrance Delivery”

Frick Chemistry Laboratory, Princeton University; Mixer 5:30 pm; Lecture 6:00 pm followed by dinner

 

Abstract: Terpenes are fundamental building blocks for fragrance ingredients. Presented will be some insight into IFF as a leader in the fragrance industry, what it’s like to work as a synthetic chemist in Fragrance Ingredient R&D, and some classic chemistry that is conducted on a multi-ton scale to supply the consumer demand for aroma chemicals. Examples of odor categories will be demonstrated on blotters. 

 

Incorporation of fragrances into delivery systems designed for specific applications and shelf-life requirements will be discussed. Examples will be demonstrated.

 

Biographies: Lisa Veliath is currently a Senior Research Investigator for Fragrance Ingredient Synthesis at IFF. She received her BS in Chemistry/Nutrition from Fordham University and her PhD in Organic Chemistry from Rutgers University under Dr. Roger Jones. Her professional career has spanned several areas of industry, including pharmaceuticals (Merck), agrochemical analytical research (Eurofins) and consumer products (Kraftfoods). She has been at IFF for 7 years.

 

Ronald Gabbard is the Director for Delivery Systems at IFF.  His team focuses on the encapsulation and controlled release of flavors and fragrances in a wide range of applications.  Dr. Gabbard received his BS, MS, and PhD, all in chemical engineering from New Jersey Institute of Technology where he is also an accessional adjunct faculty member and is also on the Chemical and Material Engineering Department’s Industrial Advisory Board.

 

Takashi Sasaki is a Senior Research Investigator for Delivery Systems at IFF. His research focuses on fragrance encapsulation technologies in various consumer product application. He received his BS with University Honors in Chemistry from Carnegie Mellon University and his PhD from Rice University in Organic Chemistry and Material Science under Professor James M. Tour. Before joining IFF, Takashi completed his post-doctoral fellowship at Rijksuniversiteit Groningen in the Netherlands under Professor Ben Feringa.

 

Reservations: The meeting will be held in Frick Laboratory, Princeton University. The social mixer and dinner will be in the CaFe area of the atrium and the lecture in room A57. Frick Laboratory is located at the east end of the pedestrian bridge on Washington Rd. Parking is available in Lot 21, corner of Faculty and Fitzrandolph Roads or other lots along Ivy Lane after 5:00 pm. (see http://m.princeton.edu/map/.  Registration is required for this meeting. The seminar is free and open to the public.  Dinner is $25 ($10 for students) and $22.50 if prepaid with credit card (select "pay by debit or credit card").  Our website link for reservations and prepayment will be active shortly at http://chemists.princeton.edu/pacs/event/february-12-meeting-of-the-princeton-acs/. If you have questions, contact louise.lawter@gmail.com.  Dinner registration deadline is February 9, 2020.

Registration free

January 22, 2020 from 6PM to 9PM in the Athletic/Recreation Center of the University of the Sciences in Philadelphia

https://www.eventbrite.com/e/acs-philadelphia-section-2020-expo-ycc-annual-poster-session-tickets-55310299595?utm-medium=discovery&utm-campaign=social&utm-content=attendeeshare&aff=escb&utm-source=cp&utm-term=listing

6th Annual Holiday Joint Social with Philadelphia Area Great Careers Group, ChemPharma, BENG, Greater Philadelphia Veterans Network, Bucks County Marketing & WordPress Consortium, and Nonprofit Career Networking Philly at Bonefish Grill, 160 N. Gulph Rd., King of Prussia, PA. (to the left of Primark)

1. Cash bar so you purchase your own beverages

2. Register and pay $10 for hors d’oeuvres by Thanksgiving or $15 thereafter on events calendar at chempharma.net

3. Sign up on the attendance list at http://bit.ly/2019SocialRSVP 

4. Check out who is coming:http://bit.ly/2019SocialKOP
   

5. Questions? Contact Lynne Williams 610-405-9756 or director@greatcareersphl.org or message through LinkedIn at www.linkedin.com/in/lynnewilliams 

This event is free and should be very interesting.  Details and registration at link 

https://singhnano.eventbrite.com

Meeting of the Princeton ACS Section & US Section of the Royal Society of Chemistry

Wednesday, November 6, 2019 

Les McQuire, PhD
Global Program Team Director, Novartis

"Pharma Drug Discovery & Development: Insights from a Career in Both"

 Frick Chemistry Laboratory, Princeton University; Mixer 5:30 pm; Lecture 6:30 pm followed by dinner

 

Abstract
The process to discover, develop and launch a single new drug typically requires large teams working in multiple related but very different fields over a period of many years. Drawing extensively from the presenter’s own diverse experiences this talk will review the overall drug discovery and development process, indicating where and how it has and continues to evolve and particularly highlight the types of decisions that are made along the way and how they can influence the options at and outcomes of the later steps.

Biography
Les McQuire received his BSc and PhD in Chemistry from Dundee University, his home town in Scotland, and then moved to the University of Texas at Austin to conduct post-doctoral research in natural product synthesis. Following this, he joined Ciba Pharmaceuticals, now Novartis, in Summit NJ in the Medicinal Chemistry Research Department. Les eventually moved to the Novartis location in Cambridge, MA to help build the research organization there. At various times he has focused on Arthritis, Inflammation, Immunology or Cardiovascular programs, across all stages of the discovery process.
After 18 years in Research Les moved into Program Management in the Novartis Oncology Development and moved back to NJ. For almost all of the last 9 years Les has worked on novel treatments for breast cancer including Kisqali and the recently launched Piqray.  As part of the core team overseeing Novartis’s breast cancer franchise Les was involved in all aspects of the Development process from clinical Proof of Concept in patients, through the design and implementation of clinical trial programs, compound manufacture, data analysis, submission and Health Authority approval and ultimately global launch. Les recently moved between areas in oncology and now serves as Global Program Executive Director for a portion of Novartis’s large Hematology franchise. 
Les is actively involved in scientific societies serving as councilor for the North Jersey ACS Section, in various other local and national ACS roles and as a member of the Executive Committee and a Past-President of the US Section of the Royal Society of Chemistry (RSC.)

Reservations

The meeting will be held in Frick Laboratory, Princeton University. The social mixer will begin at 5:30 pm in the CaFe area of the atrium (Taylor Commons.) The lecture will be held in the Auditorium (B02) at 6:30 pm followed by dinner in Taylor Commons (CaFe area).  Frick Laboratory is located at the east end of the pedestrian bridge on Washington Rd, adjacent to the Weaver Track and Field Stadium. Parking is available in Lot 21, corner of Faculty Road and Fitzrandolph Road or other lots along Ivy Lane after 5:00 pm. (see http://m.princeton.edu/map/.) Reservations are required for the meeting. The seminar is free and open to the public.  Dinner is $10 for students and $25 for adults ($22.50 if prepaid using PayPal).

To register and prepay go to our website at  http://chemists.princeton.edu/pacs/event/princeton-acs-november-6-meeting/.  If you have questions, contact louise.lawter@gmail.com”. 

July 30 PACS Science CAFÉ ( http://chemists.princeton.edu/pacs/event/princeton-acs-july-30-science-cafe)

A Matter of Taste: Forces Driving our Eating Preferences and Patterns

Our panel of nutrition, food science and culinary arts experts will enlighten us and spark brainstorming and satiating discussion of this important topic. After all, we are what we eat...and should know why we eat what we eat.

When: Tuesday, July 30, 2019

5:30 – 5:45 pm            Welcome/Sign-in

5:45 – 8:30 pm            Light meal buffet

Fun Quiz, Expert/Audience Discussion

Where: Frick Laboratory, Princeton University

Cost: $15 includes light nutritious meal buffet  if prepaid  ($10/student)

Panelists:
Professor Beverly Tepper, PhD - Rutgers University, IFT Fellow
Professor Karen Schaich, PhD – Rutgers University, IFT Fellow
Brenda Burgess, PhD – Nutrition Scientist, Elmhurst Milked Direct
Craig Shelton – CEO, Aeon Holistic Agriculture, Princeton University Instructor, Chef and Culinary Expert
 
Who Should Attend?
Scientists and Non-Scientists; Educators and Students; Bright Future Enthusiasts

Reservations
Reservations are required.  To register go to http://chemists.princeton.edu/pacs/event/princeton-acs-july-30-science-cafe/. Cost, which includes meal buffet is $15 if prepaid ($10/students) and $18 at the door ($12/student). Space will be limited. (questions? weintraubr@gmail.com).

The meeting will be held in Frick Laboratory, Princeton University, Room A057. Frick Laboratory is located at the east end of the pedestrian bridge on Washington Rd, adjacent to the Weaver Track and Field Stadium. Parking is available in Lot 21, corner of Faculty Road and Fitzrandolph Road or other lots along Ivy Lane after 5:00 pm. (see http://m.princeton.edu/map/.)

Event Coordinators: Randy Weintraub, MS, PhD and Barbara Ameer, PharmD, MBA

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I'll be delivering part 3 of my webinar series "Talking Mixing" on June 19, 2019.

Talking Mixing 3:  Reactive Mixing – June 19, 2019, 9AM-10AM EDT
This third webinar will tie together the concepts from the first two sessions as we look at competing rate processes, how we can understand the role of mixing in our process, and how to scale our mixer to deliver our desired process response.

Register for the each of the free one-hour webinars at DynoChem Resources (https://dcresources.scale-up.com) and search for Sarafinas.

Miss the first two talks?  Watch them on DynoChem Resources.
Talking Mixing 1:  Basics of Mixing - April 24, 2019, 9AM-10AM EDT
Don’t be “baffled” by mixing.  Tune in for some mixing basics that will be the foundation for us to examine some challenging mixing applications.  In this webinar we will cover power, flow, “shear” (the most mis-used term in mixing), blending of miscible liquids, baffles, and an initial look at scale-up and scale-down. 

Talking Mixing 2:  Multiphase Mixing – May 29, 2019, 9AM-10AM EDT
Solid-liquid, liquid-liquid, and gas-liquid systems create some mixing challenges.  The second webinar will show a common framework for thinking about these systems as well as some specific ways to estimate and scale process responses.