The Science of Food

Spencer Award High School Symposium

Saturday, October 1
9:00 am – 12:00 noon

UMKC Spencer Chemistry Builiding
51st Street between Rockhill & Troost
Kansas City, MO 64110
Room 213
free parking in the Lot East of the Spencer Chemistry Building

Pizza and Drinks will be served.  Email your plan of attendance with an estimate of the number of students that will be participating to Eckhard Hellmuth, Professor Emeritus of Chemistry, UMKC and Councilor of the KC Section of the American Chemical Society at

Speaker Schedule

Talks will be short in length with plenty of time for active questioning from student participants.

  • Dr. Ingolf Gruen, University of Missouri in Columbia, MO
    Science Fiction of Food – or how would Jules Verne have envisioned the food of the 21st century?
  • Dr. Dennes Mederios, Kansas State University in Manhattan, KS
    Funtional Foods and Nutraceuticals for Your Health
  • Dr. Attila Pavlath, US Department of Agriculture in Albany, CA
    What Chemistry has done for our Food Supply, Sixty Years as a Chemist: Was if worthwhile?
  • Dr. Mark Cook (Spencer Award Nominator), University of Wisconsin in Madison, WI
    Conjugated Linoleic Acid – opened new doors to entrepreneurial pursuits – Adventures of a Food Scientist
  • Dr. Michael Pariza, University of Wisconsin in Madison, WI
    Conjugated Linoleic Acid: How a natural-occurring fatty acid in cow’s milk became a novel food ingredient. – Training your Imagination!


  • Tours of some of the Chemistry Laboratories and information about the Global Water Experiment and International Year of Chemistry Events will also be provided.






Author: Eric Kessler

I am a high school teacher in the Blue Valley School District who has taught a Bioscience Research course at the district's Center for Advanced Professional Studies (CAPS) since 2010. Previous to this teaching gig I was at Blue Valley North High School where I taught freshman Biology and Honors Biology, Field Biology, Zoology, and AP Biology for the past 18 years.