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Molecular Gastronomy: The Science of Taste and Flavour

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19:00 – 21:00 15 Dec 2010
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Frank Theatre, H.H. Wills Physics Laboratory, University of Bristol, Tyndall Avenue, Bristol, BS8 1TL

Speakers: Professor Peter Barham, Bristol University

Through a series of tastings and demonstrations, Professor Peter Barnham will explore the science of taste and flavour.
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? In this demonstration lecture I will try to answer these and other questions.
Through a series of demonstrations and tastings you will discover that we actually use all our senses to assess the food we eat:
- we use our eyes to see the colour, shape and size,
- our ears to hear any sizzling, or crackling, etc.
- our hands to feel the texture,
- our tongues to sense the taste,
- our noses to sense the aroma
- all the nerves in our mouths to assess the “mouthfeel”.
In practice, we integrate all these sensations into what we call the “flavour” and then decide whether or not we like it. We will also see how collaborations between scientists and chefs are opening up new worlds of novel (and delicious) food and taste combinations.
Non-members welcome. The talk will start at 19:30 with refreshments available from 19:00.

Event type: Lecture/Talk
Co-sponsored by: West of England Metals and Materials Association
Organised by: South West Branch
Contact details: Dr Richard Ball, Architecture and Civil Engineering, University of Bath
Tel: 01225 386944
Email: r.j.ball@bath.ac.uk

http://www.iop.org/activity/branches/south_west/sw/calendar/info/file_45804.pdf


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Frank Theatre, H.H. Wills Physics Laboratory, University of Bristol, Tyndall Avenue, Bristol, BS8 1TL
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19:00 – 21:00 15 Dec 2010
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