Food Science Mondays: How do I get this on the books?

[Elizabeth Vowell]

Hey guys,

I want to start offering(like charge money for non-members) a rotating topic food science class on Mondays (possibly in the conference room) starting in September. 

How do I get this on the books from an administration end? Is there extra paperwork/insurance that I need? Orientation may have mentioned it, but I'm fuzzy on those details. Was this on a wiki I overlooked?

Do any of the members want to hear about a specific topic if I can get this off the ground? 

I already have a "Science behind Sous-vide", "Vegan and Non-dairy Icecream", "Curing and Pickling", and a 3 part "Rethinking Ratios"(macronutrient behaviors and trends; concentration on hydration, esterification, and other fermentation-specific changes) ready to go. Always open to more suggestions. 

Thoughts?

[jta...@gmail.com]

FWIW, various food chemistry topics:
1. https://en.wikipedia.org/wiki/Maillard_reaction
2. http://blog2.thermoworks.com/2017/02/coming-heat-effects-muscle-fibers-meat/
3. https://www.livescience.com/28575-science-of-cooking-perfect-egg.html
4. https://en.wikipedia.org/wiki/Sodium_benzoate
5. https://en.wikipedia.org/wiki/Gum_arabic
6. https://en.wikipedia.org/wiki/Capsaicin
7. https://en.wikipedia.org/wiki/Food_coloring
8. https://en.wikipedia.org/wiki/Vitamin_B12
9. https://www.ncbi.nlm.nih.gov/pubmed/4342  NITROSAMINES AND CANCER
10. https://en.wikipedia.org/wiki/Probiotic