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Lyceum Society: The Chemistry of Food Flavors

Lyceum Society: The Chemistry of Food Flavors

Thursday, October 20, 2005

The New York Academy of Sciences

Presented By

Presented by the Lyceum Society

 

Speaker: Tom Parliament, consultant, past chair, New York Chromatography Society

Tom Parliament is a flavor chemist who received a B.S. degree in chemistry from Lehigh University and a Ph.D. in food sciences from the University of Massachusetts. In his career with General Foods and Kraft Foods, he studied the aromatic composition of numerous foods. He has many patents and publications in the food science area and is a member of several professional societies, including the American Chemical Society (ACS), Sigma XI, and the New York Institute of Food Technology. Dr. Parliament is past chairman of the New York Chromatography Society and is currently a consultant to the flavor industry.

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