Posted 4 March 2014
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International flavourist, Steve Pearce, explained the science behind making cocktails to a packed out audience at Harper Adams University, recently.
Steve, CEO and co-founder of Omega Ingredients Ltd, gave the talk at the Chemistry of Cocktails event, organised by the Institute of Food Science and Technology (IFST) Midlands Branch.
During the talk, he explained whether it is better to shake or stir, the magic of a Mojito and the science behind a Bloody Mary.
It is the first time Harper Adams in Shropshire has hosted an event of this type, with around 50 people signing up to hear Steve’s talk.
Senior Lecturer in Food Innovation and Management, and IFST member, Anne Taylor, said: “We were delighted to welcome Steve to Harper Adams as he is extremely knowledgeable about cocktails and flavours.
“He was very engaging and I believe that anyone who attended the event will have taken some inspiration from his talk.
“We were also extremely pleased to welcome the IFST to Harper Adams and hope that this will be the first of many events hosted here on campus.”
After the talk, a networking session took place with home-made pizza and light refreshments.
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, 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.
Steve, a biochemist of more than 30 years, said: “I was delighted to have been asked by the IFST to give the lecture at Harper Adams University and received a great welcome from the hosts and the audience there.
“I was most impressed by the facilities at the university and enjoyed a tour around and the opportunity to discuss some collaboration ideas with members of staff.”
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.