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    International flavourist to speak at Chemistry of Cocktails event

    Posted 21 January 2014

    The Chemistry of Cocktails event is held on February 13

    Cocktail fans are encouraged to find out about the science behind making and mixing drinks at a special event at Harper Adams University next month.

    International flavourist, consultant and writer, Steve Peace of Omega Ingredients Ltd, is the guest speaker at the Chemistry of Cocktails event on February 13, organised by the Institute of Food Science and Technology (IFST) Midlands Branch.

    Steve, a biochemist of more than 30 years, will explain why it’s sometimes better to shake rather than stir, the magic of a Mojito and the science behind a Bloody Mary.

    It is the first time the university in Shropshire has hosted an event of this type, with tickets available on the door priced at £4 including light refreshments.

    Senior Lecturer in Food Innovation and Management, and IFST member, Anne Taylor, said: “We are really excited to be welcoming Steve and the IFST to Harper Adams.

    “The event isn’t just for staff and students, we hope that anyone with an interest in cocktail making will come along and listen to the talk.

    “Once the talk has finished, we will be offering light refreshments and non-alcoholic spritzers produced by the Regional Food Academy on campus, as well as the chance to network.

    “Steve is extremely knowledgeable so if you love cocktails, this isn’t to be missed!”

    Omega Ingredients Ltd create natural flavours, fragrances and ingredients for manufacturers of food, beverages and cosmetics products worldwide. They specialise in the innovative fusion of biochemistry with natural materials, to provide the very best flavours, fragrances and ingredients.

    A past President of both the British Society of Flavourists and the British Society of Cosmetic Scientists, Steve's portfolio includes recreating "the smell of Cleopatra’s hair" as part of an international art project, "the smell of space" for a NASA astronaut training project, along with recent food and drink ingredient innovations including natural sweeteners using monk fruit extract, "nut-free nut" flavours and cost-effective alternatives to natural vanillin.

    To assist with catering, those wishing to attend are asked to e-mail to confirm.

    Chemistry of Cocktails
    Thursday February 13, 5-7pm
    Regional Food Academy

    Harper Adams University
    £4 per ticket, includes refreshments

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