What gives food its flavour? What makes some foods taste really good while others can be mediocre or even disgusting? How far can science go in answering these (and other) questions that are so important for domestic cooks and chefs alike? It is often said that flavour is the combination of taste on the tongue and aroma in the nose.
Refreshments are served from 6.00 p.m. on the day of the lecture. Please register online to attend