3 October 2017

Culinary Chemicals

Organised by:

SCI's London Group in partnership with UCL's Chemical & Physical Society

UCL, London

Registration Closed

This event is no longer available for registration.

Synopsis

What is the Maillard reaction? Who is Hervé This and what is he to food and chemistry? Is liquid nitrogen ice cream really that good? Explore the delicious world of culinary chemicals, find out about how understanding the chemistry of your food led to the modern field of molecular gastronomy, and how it has influenced some of the world's greatest chefs.

Plus, enjoy some tasty examples of dishes from an everyday culinary chemist!


Programme

Day 1 - 3rd October 2017

Event Schedule
17:45
Event welcome
18:15
Event begins

Venue and Contact

UCL

Department of Chemistry
University College London
20 Gordon Street
London, WC1H 0AJ

Please click here for a location map.

Emma Thomas

Tel: +44 (0) 20 7598 1594

Email: communications@soci.org


Fees
This is a FREE event. No need to book. Please check this page for any updates or changes before attending the event.

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Additional Info

Related Events

 - Other London Group Event

For more information, or to book, please contact:

SCI

Speaker

Dr Stuart Archer, University of Sheffield and MasterChef finalist