“Wine and the Science of Flavor Perception”- March 30, 2006

All NSU alumni, faculty and staff are invited to Cornell University’s Alumni Faculty Speaker Series, “Wine and the Science of Flavor Perception,” a special presentation by Terry Acree, Ph.D., Professor of Biochemistry, Department of Food Science and Technology, Cornell University.

The event, which is sponsored by the Cornell Club of the Gold Coast, will be held March 30 in the Alvin Sherman Library, Research, and Information Technology Center. A reception will be held at 6:30 p.m., and the presentation begins at 7:00 p.m.

Dr. Acree is a professor of Biochemistry in the Department of Food Science and Technology in Geneva, New York, where he does research in food flavor. He co-instructs two courses on Cornell's Ithaca campus and teaches in three others. One of the courses he teaches is “Understanding Wine.” Dr. Acree received his undergraduate degree from the University of California at Berkeley in Biochemistry, and a M.S. and Ph.D. in biochemistry from Cornell University.

During his presentation, Dr. Acree will illustrate the sensory properties that determine quality and personal preferences in wine. His topics will include the psychology and chemistry of bouquet, taste and aroma, and the sensory properties of wines from different raw materials (produced in various climates using different agricultural practices) and with numerous wine-production techniques.

The event is free and open to the public. RSVP by contacting Angie Nelson at angenels@nova.edu or 954-262-2132 by March 21.