December 11, 2011
©American Chemical Society 2011
Dr. Hartings post on the chemistry of the Maillard reaction was chosen for publication in Chemical & Engineering News. The Maillard reaction is a set of chemical reactions responsible for the changes that occur when you: sear a steak, brew beer, make toast, and cook many other types of food).
December 6, 2011
Dr. Hartings’ post on the chemistry of gin and tonics (“I love gin and tonics“) was chosen for publication in Open Lab 2012 a selection of some of the best on-line science writing from 2011. This anthology is to be published by Farrar, Strauss, and Giroux/Scientific American Books.
August 24, 2011
©Nature Publishing Group 2011
Dr. Hartings published a commentary in Nature Chemistry with Prof. Declan Fahy of AU’s School of Communication. The commentary, “Communicating chemistry for public engagement,” is part of Nature Chemistry‘s special issue celebrating the International Year of Chemistry and highlighting the impact and passion of several chemists/chemistry outside of the lab. Prof. Hartings and Prof. Fahy were very honored to be part of such an exciting collection.