Posted 28 October 2014
The Chemistry of Cooking is the subject of a special master class to be held at Harper Adams University next month.
Leading flavour expert, Dr David Baines, is the guest speaker at the event on November 18, organised by the Institute of Food Science and Technology (IFST) Midlands Branch.
Consultant David, who has 25 years’ experience of working in the food industry, will be answering the question – ‘what is flavour?’ and demonstrating a flavour reactor.
He will also explore the impact of cooked foods on the brain, share the latest discoveries in flavour science, and invite audience members to taste the results of simulated food reactions.
The event has been organised following the success of the Chemistry of Cocktails event held in February, and is open to the general public, at just £5 a ticket.
Senior Lecturer in Food Marketing, Luís de Aguiar, is coordinating the event. He said: “This will prove to be an extremely fascinating and dynamic master class, appealing to anyone with an interest in the science behind cooking.
“Many of the foods that we eat are processed by heat in some way, to create flavour volatiles that produce tempting smells such as freshly baked bread and your Sunday roast.
“These molecules are created as we cook through chemical reactions and it’s this that Dr Baines will be recreating in the lecture.
“The event isn’t just for staff, students or IFST members, in fact it is an open invitation to anyone that would like to attend.”
Following Dr Baines’ talk, there will be an opportunity for audience members to sample five different soups which demonstrate the synergy of flavour. There will also be refreshments and an opportunity to network with Harper Adams staff and Dr Baines.
To attend the event, please register at https://www.ifst.org/civicrm/event/info?reset=1&id=17
There will also be an opportunity to pay on the night.
For more information, contact email@example.com
Chemistry of Cooking with Dr David Baines
Harper Adams University
Thursday, November 18